Prep Time::20 mins
Additional Time:: 4 hrs
Total Time:: 4 hrs 20 mins
Servings::20
Yield::1 (9×13-inch) cheesecake
Ingredients
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Crust:
1 (18 ounce) package Oreo Cookies, divided
¼ cup unsalted butter, melted
Filling:
4 (8 ounce) packages Philadelphia Cream Cheese, softened
¾ cup sugar
1 teaspoon vanilla
1 (8 ounce) tub Cool Whip Whipped Topping, thawed
Directions
To make the crust: Set aside 15 cookies for the filling. Finely crush remaining cookies in a large bowl. Add melted butter and mix to combine.
Press buttery crumbs firmly into the bottom of a 9×13-inch pan. Place in the refrigerator.
To make the filling: Coarsely chop the reserved cookies.
Beat cream cheese, sugar, and vanilla in large bowl with an electric mixer on medium speed until well blended. Gently stir in whipped topping and chopped cookies. Spread over crust.
Cover and refrigerate until firm, about 4 hours. Cut into 20 squares.
Cook’s Note
Store leftovers in the refrigerator.
Try Golden Oreos or Mint Creme Oreos if desired.
For a healthier version, prepare the recipe with Reduced Fat Oreos, Philadelphia 1/3 Less Fat cream cheese, and Cool Whip Lite whipped topping.