Instructions

1. Melt your butter for thirty-second increments, stirring in between, in the microwave until completely melted.
2. Pour the butter into a food processor and toss in one package of Oreo cookies. Run the food processor until the cookies have turned into fine crumbs, and are starting to stick together.
3. Pack oreo mixture into an even layer on the bottom of a springform pan, and about 2/3 of the way up the side. Smooth the top rim of the Oreo crust as best as you can. Set pan aside to work on the filling.
4. In a clean, medium-sized microwave-safe bowl, add the chocolate chips and 1/4 cup heavy whipping cream. Microwave in thirty-second increments, stirring between until completely melted.
5. In a large bowl, beat the cream cheese until smooth and creamy. Combine white chocolate mixture with the cream cheese. Add in the powdered sugar and remaining 1 cup of heavy cream. Start to mix together using a slow speed. Once everything is incorporated together, increase the speed to high to get it thick and creamy. Continue to beat until stiff peaks form. Set aside.
6. Pour the Oreos from the second package into a ziplock bag, remove any air from the bag and seal it closed. Use a rolling pin to crush the cookies into small pieces. You don’t need to crush it too fine. Pull out about 1/2 cup of the Oreo crumbs and set aside. You will use this to garnish the top of the cheesecake just before serving.
7. Pour the Oreo crumbs into the cream cheese mixture. Use a spatula to gently fold in the Oreo crumbs, ensuring that it is well incorporated.
8. Spread the mixture into the prepared crust. I filled it just underneath the top of the crust. Cover the pan and chill for a minimum of 5-6 hours, or overnight.
9. Just before serving, spread the reserved Oreo crumbs onto the top of the No-Bake Oreo Cheesecake. I also used whipped cream to decorate the top of the cheesecake too.