Oreo Cheesecake is an easy, no-bake dessert that needs to be made ahead to chill. The crust is made from crushed Oreo cookies, and there are more chopped Oreos blended into the cream cheese filling. This simple recipe has been adapted from the Kraft Philadelphia Classic Recipes cookbook.
1 package (18 ounces) Oreo Sandwich Cookies, divided
1/4 cup (1/2 stick) butter, melted
4 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
1 tub (8 ounces) Cool Whip whipped topping, thawed
Maraschino cherries for garnish, optional
Prepare a 9 x 13-inch pan by lining with foil, allowing ends of foil to extend over pan. Chop 15 of the cookies coarsely; set aside. Process the remaining cookies in a food processor until finely crushed. Mix crushed cookies with melted butter; press firmly onto the bottom of the prepared pan. Refrigerate crust while preparing the filling.
Using an electric mixer on medium speed, beat the cream cheese, sugar and vanilla together until well blended. Gently blend in the Cool Whip and chopped cookies. Spoon over prepared crust; cover with plastic wrap. Refrigerate for 4 hours or until firm. Cut into squares to serve, garnish as desired.
Crush the remaining cookies in a food processor for the crust.
Spoon the filling over the crust and refrigerate until firm.
Cut into squares to serve and garnish with maraschino cherries, if desired.