No-Bake Oreo Cheesecake

Instructions

1. Prepare the crust
   Place 24 Oreo cookies (filling included) in a food processor and pulse until finely crushed. Add melted butter and pulse until mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan using the flat bottom of a glass. Refrigerate while preparing the filling.
2. Make the cheesecake mixture
   In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and fluffy, about 2 minutes. Add vanilla extract and salt, then beat until combined. If using gelatin, dissolve it in 2 tablespoons of cold water, then microwave for 10 seconds until liquid and stir into the mixture.
3. Add the chocolate
   Pour the cooled melted white chocolate into the cream cheese mixture and beat until fully incorporated. Make sure the white chocolate isn't hot, or it will melt the cream cheese.
4. Whip the cream
   In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined, being careful not to deflate the mixture.
5. Add Oreo pieces
   Crush 6 additional Oreo cookies into chunks (not fine crumbs) and fold them gently into the cheesecake mixture, creating a cookies and cream effect throughout the filling.
6. Assemble and chill
   Pour the cheesecake mixture over the prepared crust, smoothing the top with a spatula. Crush the remaining Oreo cookies and sprinkle over the top as decoration. Cover with plastic wrap and refrigerate for at least 4 hours or overnight until completely set.