No-Bake Oreo Cheesecake 
Indulge in the creamy, decadent layers of this No-Bake Oreo Cheesecake. With a classic Oreo crust and a rich, Oreo-infused filling, it’s a dessert that’s as easy to make as it is to devour!
Ingredients:
For the Crust:
1 package (14.3 oz) Oreos
½ cup (113 g) unsalted butter, melted 
For the Cheesecake Filling:
4 ounces white chocolate bar 
1¼ cups (354 ml) heavy whipping cream 
½ cup (65 g) powdered sugar 
16 ounces (452 g) full-fat cream cheese, at room temperature
½ cup (95 g) granulated sugar
2 teaspoons pure vanilla extract 
20 Oreos, crushed
For the Topping:
1 cup (236 ml) heavy whipping cream
½ cup (65 g) powdered sugar
Additional Oreos for garnish
Hot fudge sauce for garnish (optional)
Instructions:
1. Prepare the Crust: 
Grease Pan: Lightly grease the edges of a 9-inch springform pan with cooking spray. Line the bottom with parchment paper. 
Make Crust: Grind the Oreos into fine crumbs using a food processor. Pour the melted butter over the crumbs and stir until well coated. 
Press and Chill: Press the crumb mixture firmly into the bottom and up the sides of the pan. Refrigerate while preparing the filling. 
Grease Pan: Lightly grease the edges of a 9-inch springform pan with cooking spray. Line the bottom with parchment paper. Make Crust: Grind the Oreos into fine crumbs using a food processor. Pour the melted butter over the crumbs and stir until well coated. Press and Chill: Press the crumb mixture firmly into the bottom and up the sides of the pan. Refrigerate while preparing the filling. 2. Prepare the Filling: 
Melt White Chocolate: In a microwave-safe bowl, melt the white chocolate at 50% power in 30-second intervals, stirring after each until smooth. Set aside. 
Make Whipped Cream: Chill a mixing bowl and whisk attachment in the freezer for 5-10 minutes. Pour the heavy whipping cream into the chilled bowl and beat on medium-high speed until soft peaks form. Gradually add the powdered sugar and continue beating until stiff peaks form. Set aside. 
Mix Cheesecake Filling: Beat the cream cheese until smooth, scraping down the sides of the bowl as needed. Add granulated sugar and vanilla; beat until combined. Mix in the melted white chocolate until fully incorporated. Gently fold in the whipped cream until smooth, then stir in the crushed Oreos. 
Fill Crust: Pour the cheesecake filling into the prepared crust, spreading evenly. Chill in the refrigerator for at least 3-4 hours or until set.
Melt White Chocolate: In a microwave-safe bowl, melt the white chocolate at 50% power in 30-second intervals, stirring after each until smooth. Set aside. Make Whipped Cream: Chill a mixing bowl and whisk attachment in the freezer for 5-10 minutes. Pour the heavy whipping cream into the chilled bowl and beat on medium-high speed until soft peaks form. Gradually add the powdered sugar and continue beating until stiff peaks form. Set aside. Mix Cheesecake Filling: Beat the cream cheese until smooth, scraping down the sides of the bowl as needed. Add granulated sugar and vanilla; beat until combined. Mix in the melted white chocolate until fully incorporated. Gently fold in the whipped cream until smooth, then stir in the crushed Oreos. Fill Crust: Pour the cheesecake filling into the prepared crust, spreading evenly. Chill in the refrigerator for at least 3-4 hours or until set. 3. Prepare the Topping: 
Make Whipped Cream Topping: Follow the same steps as for the filling to make a second batch of whipped cream. Pipe around the borders of the cheesecake using a large open round tip. 
Garnish: Top with additional crushed Oreos and drizzle with hot fudge sauce if desired.
Make Whipped Cream Topping: Follow the same steps as for the filling to make a second batch of whipped cream. Pipe around the borders of the cheesecake using a large open round tip. Garnish: Top with additional crushed Oreos and drizzle with hot fudge sauce if desired. Serving:
Slice and serve chilled. Enjoy the creamy, cookie-packed goodness of this indulgent no-bake dessert!