Ingredients:

  • 28 whole Oreo Cookies (approx. 300g)
  • 5 tbsp Unsalted Butter, melted (70g)
  • 1 pinch Fine Sea Salt
  • 24 oz Full-Fat Cream Cheese, room temperature (680g)
  • 1.25 cups Powdered Sugar, sifted (150g)
  • 1 tbsp Pure Vanilla Extract
  • 1.5 cups Heavy Whipping Cream, cold (360ml)
  • 12 Oreo Cookies, coarsely chopped (approx. 130g)
  • 0.5 cup Heavy Whipping Cream for garnish (120ml)
  • 12 Mini Oreos
  • 1 tbsp Oreo crumbs for dusting

Instructions:

  1. Pulse 28 cookies in a food processor until they resemble fine, dark sand. Note: Uniform crumbs ensure a sturdy base.
  2. Mix with melted butter and a pinch of salt until the mixture looks like wet earth.
  3. Press the mixture firmly into the bottom and 1 inch up the sides of a 9 inch springform pan. Freeze for 15 minutes to set the butter glue.
  4. Beat 1.5 cups of cold heavy cream in a chilled bowl until stiff peaks form. Note: Stiff peaks mean the cream stands straight up when you lift the beater.
  5. Beat the softened cream cheese, powdered sugar, and vanilla in a separate large bowl until completely smooth and emulsified.
  6. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Note: Go slow to keep the air in the mixture.
  7. Fold in the 12 chopped cookies until they are evenly distributed through the velveteen filling.
  8. Spread the filling over the chilled crust, smoothing the top with an offset spatula until it looks perfectly level.
  9. Refrigerate for at least 6 hours or overnight to allow the fats to fully lock and stabilize.
  10. Whip the remaining cream and pipe dollops around the edge, topping each with a mini Oreo and a final dusting of crumbs before serving. > Chef's Note: When folding the cream into the cheese, use a cut and turn motion. Cut through the center with your spatula, scrape the bottom, and flip the mixture over. This preserves the air you worked so hard to beat into the cream.