Equipment

• Large mixing bowl
• 6-inch springform pan
• Parchment paper
• Hand mixer
• Silicone spatula
• Microwave safe bowl
• Digital food scale

Ingredients

FOR CRUST 

• 160 g oreo
• 30 g salted butter (melted) 

FOR OREO CHEESECAKE MOUSSE 

• 215 g cream cheese 
• 135 g mascarpone 
• 200 g heavy whipping cream 
• 145 g crushed Oreo (Prepare the crushed Oreo by breaking it into medium-sized pieces. Take a ziplock bag and put the Oreo pieces inside. Seal the bag and place it on a flat surface. Using a rolling pin, gently roll over the bag until the Oreos are crushed into smaller, crumb-like pieces.)
• 1 teaspoon vanila extract 
• 87 g powder sugar

FOR CHOCOLATE GANACHE (optional)

• 122 g white chocolate (you can use semi-sweet chocolate if you prefer)
• 55 g heavy whipping cream
• Additional Oreo cookies for garnish (optional)

Preparation

FOR CRUST 

1. Crush Oreo cookies into fine crumbs using a food processor or by placing them in a sealed plastic bag and crushing with a rolling pin.
2. In a mixing bowl, combine the Oreo crumbs with melted butter until the mixture resembles wet sand.
3. Press the mixture into the bottom of a 6-inch springform pan, creating an even layer. Place the pan in the refrigerator to chill while you prepare the filling.

FOR OREO CHEESECAKE MOUSSE

1. In a separate mixing bowl, beat the cream cheese, mascarpone and powder sugar until smooth and creamy.
2. Add vanilla extract to the mixture and continue to beat until well combined.
3. In a separate bowl, whip the heavy cream until stiff peaks form.
4. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
5. Add in crushed Oreo pieces, using a silicon spatula, fold until well-combined.
6. Take the springform pan out of the refrigerator and pour the cream cheese mixture over the prepared crust, spreading it evenly.
7. Smooth the top of the cheesecake with a spatula.
8. Place the cheesecake in the refrigerator and let it chill for at least 4 hours or overnight to set.

FOR CHOCOLATE GANACHE (optional)

1. In a microwave-safe bowl, combine heavy whipping cream and white chocolate (or semi-sweet)
2. Place the bowl in the microwave and heat it on high for 15 seconds.
3. Carefully remove the bowl from the microwave and give the mixture a stir.
4. Place the bowl back in the microwave for another 15 seconds.
5. Once again, remove the bowl from the microwave and stir until all the chocolate is melted and well combined.
6. Take your chilled cheesecake and pour the melted chocolate mixture over it.
7. Return the cheesecake to the fridge and let it chill for an additional 20 minutes.

FINISHING TOUCHES

1. Once the cheesecake has set, remove it from the pan.
2. Crush a few additional Oreo cookies and sprinkle them on top of the cheesecake for garnish, if desired.
3. Slice and serve the cheesecake chilled. Enjoy!