Icebox Cookie Cheesecake

Cookie lovers will come back for seconds when you serve this tempting treat. —Perlene Hoekema, Lynden, Washington Recipe Type: Desserts Total Time: PT30M

Prep time:
Cook time:
Serving size: 16
Calories per serving: 255
Ingredients:
1 1/4 cups chocolate wafer crumbs
4 tablespoons melted butter
2 cups heavy whipping cream, divided
3 (8-ounce) packages softened cream cheese
1 cup granulated sugar
1 (14.3 ounce) package Oreo cookies, quartered
4 ounces semisweet baking chocolate, chopped
1/2 teaspoon vanilla extract
whipped cream, optional topping
crushed oreo cookies, optional topping


Directions:
Combine crumbs and butter; press into bottom of a 9- or 10-in. springform pan. Freeze. Whip 1-1/2 cups whipping cream until stiff peaks form; refrigerate.

In a large bowl, beat cream cheese until smooth. Gradually add sugar; blend thoroughly. Fold cut cookies into filling along with chilled whipped cream. Spread filling evenly into crust, smoothing top and spreading to edges. Cover and refrigerate 4 hours or overnight. Freeze 1 hour before serving.

Meanwhile, melt chocolate in a saucepan over low heat, stirring constantly. Remove from heat; cool slightly. Whisk in vanilla and remaining 1/2 cup whipping cream. Loosen cheesecake from pan by running knife around edge; remove from pan.

Spread chocolate glaze over cheesecake. If desired, top with whipped cream and additional Oreo cookies to serve.

Source: tasteofhome.com