Crush a package of oreo cookies using a rolling pin and a plastic baggie.
In a large bowl, melt better in the microwave for 30 to 45 seconds. Combine with oreo crumbs until well coated.
Then pour crumbs into your prepared pan. Press into the bottom and up the sides to form a crust. Place in the refrigerator.
For the Filling
In a large microwave safe bowl, melt white chocolate on 50% power for 30 seconds at a time. Stir until smooth and completely melted.
In a large chilled bowl, whisk cream until it beings to thicken. Add in powdered sugar, and beat until stiff peaks form. Set aside.
In a large bowl, beat cream cheese until light and fluffy. Stir in sugar, vanilla, and melted chocolate.
Fold in whipped cream and crushed oreos. Evenly spread into prepared crust.
Refrigerate for at least 3-4 hours.
For the topping
In a large chilled bowl, whip cream until it begins to thicken. Stir in powdered sugar until stiff peaks begin to form.
Spread or pipe onto cheesecake using a large open round tip. Garnish with crushed oreos and hot fudge if desired.
Ingredient Notes and Shopping Tips
Oreos: Buy 2 packages to ensure you have enough for each step of this recipe.
Crust: Avoid storebought crusts if at all possible. They tend to get soggy, and crumbly once the filling is added. In addition, most are sized to a short 8-inch pie pan, not a 9-inch springform pan so the filling would likely overflow. For best results make your own crust.
Cream Cheese: Use full-fat softened cream cheese.
Heavy Cream: You can also use an equal amount of Cool Whip.
Tips For Success
Press Crust: Press your crust down using a glass to help it stick to the pan, and hold together.
Soften Cream Cheese: Cream cheese will soften at room temperature in around 30-60 minutes. If you're short on time cut it into smaller pieces or microwave on 50% power for 30-60 seconds.
Crush Cookies: Crush Oreos without a food processor by placing them into a baggie and hitting with a rolling pin, or a meat mallet. Fun for kids and great for getting out aggression.
Whipping Cream: Whip your cheesecake or whipped cream without an electric mixer by using a cold bowl and whisk. I also like to use an antique rotary egg beater if you have one in your arsenal.
Mason Jar: You can also make whipped cream by shaking in a mason jar. Super fun for kids.