Ingredients:

  • 36 Oreo cookies (original flavor), finely crushed (about 3 cups) (Approx 300g)
  • 6 tablespoons (3 oz) unsalted butter, melted (85g)
  • 1/4 teaspoon sea salt (1.5 ml)
  • 16 ounces (2 packages) cream cheese, softened to room temperature (450g)
  • 1 cup (8 oz) granulated sugar (200g)
  • 1 teaspoon vanilla extract (5 ml)
  • 1/4 teaspoon sea salt (1.5 ml)
  • 1 1/2 cups (12 oz) heavy whipping cream (350 ml)
  • 12 Oreo cookies, coarsely chopped (approx 100g)

Instructions:

  1. Line a 9x13 inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
  2. Combine crushed Oreos, melted butter, and salt in a bowl. Press firmly into the bottom of the prepared pan to create an even crust.
  3. In a large bowl, beat cream cheese and sugar until smooth and creamy.
  4. Beat in vanilla extract and salt.
  5. In a separate bowl, whip heavy cream until stiff peaks form.
  6. Gently fold the whipped cream into the cream cheese mixture until combined.
  7. Fold in the chopped Oreo cookies.
  8. Pour the cheesecake filling over the Oreo crust and spread evenly.
  9. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the cheesecake to set completely.
  10. Once set, lift the bars out of the pan using the parchment paper overhang. Cut into squares and serve.