INGRIDIENTS:

FOR THE BASE:
24 Pieces of Oreo Cookies
4 tbsp Butter (Melted) 55g

FOR CHEESE FILLING
14 oz Cream Cheese (room temperature) 400g
13.5 fl oz Heavy Cream (400ml)
1 tsp vanilla extract
1/2 cup Sugar (100g)

FOR THE TOPPING (OPTIONAL)
3-4 pieces of Oreo

PROCESS:
1. To create fine Oreo crumbs, a food processor is the easiest and quickest way to go. However, if you don't have a food processor, you can still achieve the same result by placing the Oreos in a ziplock bag and using a rolling pin to crush them. To do this, simply place the Oreos in the bag, seal it, and roll a rolling pin over the bag until the Oreos are finely crushed. If using a food processor, pulse the Oreos until they become fine crumbs.

2. After crushing the Oreos, place the crumbs into a bowl and combine with melted butter. Mix the two ingredients together until they are well blended and form a crumbly texture.

3. Take a 10"x10" (25x25xm) inch pan and line it with parchment paper. Press the cookie mixture evenly into the pan and refrigerate for 10 minutes to firm up while preparing the filling.

4. Next, take a mixing bowl and beat together cream cheese and sugar until they are fully combined. Add in heavy cream and vanilla extract, and mix the ingredients until you achieve a smooth, creamy consistency.

5. For added texture, break some Oreos into small pieces and fold them into the filling mixture. Once fully combined, pour the mixture over the chilled cookie crust and use a spatula to spread it evenly. If desired, sprinkle crushed Oreos on top.

6. Finally, refrigerate the dessert for at least 4 hours or until the filling has set. Enjoy!