Icebox Cookie Cheesecake

Ingredients

  • 1-1/4 cups chocolate wafer crumbs
  • 4 tablespoons butter, melted
  • 2 cups heavy whipping cream, divided
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 package (14.3 ounces) Oreo cookies, quartered
  • 4 ounces semisweet chocolate, chopped
  • 1/2 teaspoon vanilla extract
  • Optional: Whipped cream and chopped Oreo cookies

Directions

  • Combine crumbs and butter; press into bottom of a 9- or 10-in. springform pan. Freeze. Whip 1-1/2 cups whipping cream until stiff peaks form; refrigerate.
  • In a large bowl, beat cream cheese until smooth. Gradually add sugar; blend thoroughly. Fold cut cookies into filling along with chilled whipped cream. Spread filling evenly into crust, smoothing top and spreading to edges. Cover and refrigerate 4 hours or overnight. Freeze 1 hour before serving.
  • Meanwhile, melt chocolate in a saucepan over low heat, stirring constantly. Remove from heat; cool slightly. Whisk in vanilla and remaining 1/2 cup whipping cream. Loosen cheesecake from pan by running knife around edge; remove from pan.
  • Spread chocolate glaze over cheesecake. If desired, top with whipped cream and additional Oreo cookies to serve.

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