No-Bake Oreo Cheesecake

Instructions

1. Combine the crushed 30 Oreos and melted 4 tablespoons salted butter in a large bowl until it resembles wet sand.
2. Press the mixture into a 9-inch springform pan that has been sprayed with pan spray. Place in the refrigerator to chill while you prepare the filling.
3. Add 16 ounces cream cheese to a large bowl and beat with a hand mixer until smooth. Add 1 ½ cups powdered sugar, 1 teaspoon vanilla extract, and ¼ teaspoon salt, and beat again until smooth. Scrape down the sides and bottom of the bowl with a rubber spatula and mix until combined.
4. In a separate bowl, whip 1 ½ cups heavy whipping cream until stiff peaks form. Add 1/3 of the whipped cream to the cream cheese mixture and fold it in until combined. Add the remaining whipped cream to the cream cheese and fold until it is nearly combined.
5. Add 1 cup crushed Oreos and fold in gently. Transfer the filling to the chilled crust and smooth over the top. Cover with foil or plastic wrap and chill in the fridge for 6 hours.
6. Once the cheesecake has finished chilling, prepare the whipped topping by whipping 3/4 cup heavy whipping cream and 2 tablespoons powdered sugar to medium-stiff peaks. You may pipe this onto the cheesecake, spread it on for a rustic look, or serve it on the side. Garnish with additional Oreos and Crushed oreos as desired.