Ingredients:

  • 24 whole Oreo cookies (approx. 260g)
  • 5 tbsp unsalted butter, melted (70g)
  • 1 pinch salt
  • 16 oz full-fat cream cheese, softened (450g)
  • 1.25 cups powdered sugar, divided (145g)
  • 1/4 cup plain Greek yogurt (60g)
  • 1 tbsp pure vanilla extract
  • 2.25 cups heavy whipping cream, divided (540ml)
  • 12 Oreo cookies, roughly chopped (130g)
  • 12 mini Oreos for garnish

Instructions:

  1. Pulverize 24 Oreos in a food processor until they reach a fine, sandy crumb consistency.
  2. Combine crumbs with 5 tablespoons of melted butter and a pinch of salt. Press firmly into the bottom of a 9-inch springform pan to create a compressed base.
  3. Chill the base. Place the pan in the freezer for 15 minutes while you prepare the filling.
  4. In a separate large bowl, beat the softened cream cheese and 1 cup of powdered sugar until completely smooth and aerated.
  5. Mix in the Greek yogurt and vanilla extract until fully incorporated.
  6. In a separate chilled bowl, beat 1.5 cups of heavy cream with the remaining 0.25 cups powdered sugar until stiff peaks form. Set aside.
  7. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula, followed by the 12 chopped Oreos.
  8. Spread the filling evenly over the prepared crust and smooth the top with an offset spatula. Chill in the refrigerator for at least 6 hours to set.
  9. Before serving, whip the remaining 0.75 cups of heavy cream. Pipe onto the cheesecake and garnish with mini Oreos.