INSTRUCTIONS
FOR THE CRUST:
- Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Line the bottom of the pan with parchment paper.
- Grind the cookies into a fine crumb using a food processor blender. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
- Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.
For the filling:
- In a microwave-safe bowl, microwave the white chocolate chips at 50% power in 30-second increments, stirring each time until the chocolate is melted. Stir until completely smooth.
- Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Prepare the whipped cream. Pour 1 ¼ cups heavy whipping cream into the chilled bowl and use an electric or stand mixer to beat the heavy cream on medium-high speed until soft peaks form. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
- Beat the softened cream cheese until it’s completely smooth, scraping down the sides of the bowl as needed. Next add the granulated sugar and vanilla and beat until well combined.
- Next add the melted chocolate, beating until it’s completely mixed into the cream cheese.
- Finally, slowly fold in the whipped cream until it’s completely smooth. Then stir in the crushed Oreos. Pour the filling into the prepared crust, spreading evenly. Refrigerate for 3-4 hours minimum.
FOR THE TOPPING:
- Prior to serving, make a second batch of whipped cream as instructed above. Pipe the borders using a large open round tip. Garnish with more crushed Oreos and hot fudge sauce.