Cookies & Cream Cheesecake

Too easy!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Base: Crush Oreos into fine crumbs (food processor or rolling pin—old school still wins). Mix with melted butter until it looks like wet sand. Press firmly into the lined tin to form a compact 1 cm base. No shortcuts here—firm base, clean slice. Refrigerate for 20–30 minutes to set.

Step 2

Filling: Beat cream cheese and sugar until smooth, lump-free, and professional-looking. In a separate bowl, whip the cream to soft peaks. Don’t overdo it—this isn’t butter. Gently fold whipped cream into the cream cheese mixture until sturdy but airy. Fold in the chopped Oreos evenly. No pulverising—we want texture, not dust

Step 3

Assembly: Spoon the filling over the chilled base. Smooth the top with a spatula (keep it level—presentation matters). Lightly tap the tin on the bench to remove air pockets.

Step 4

Chill: Refrigerate for at least 8 hours, preferably overnight. Patience here is a KPI

Step 5

Once fully set, top with crushed Oreos or mini cookies. Slice with a warm knife for sharp edges.