No bake Oreo cheesecake:
a 8-inch springform pan
1 packet or 12 Oreo biscuits
¼ cup melted butter
300ml cold heavy cream or 2 packet whipped topping mix
1 cup cream cheese (Philadelphia is the best)
1 tsp vanilla
1/4 cup icing sugar
1/2packet Oreo biscuits or 6 pieces(crush the biscuits into small pieces )
For chocolate ganache:
1/2cup dark or milk chocolate bar
2tbsp thick milk or cream
Preparing base Oreo crust:
Crush the biscuits in a mixing bowl. Add in the butter and the sugar. Mix until everything is well combined and crumbly.
Add the mixture to the base of a spring form pan. Spread it out to about 1/2 an inch thick. Using a spoon or glass, press it down until it’s smooth, flat, and uniformed.
Cover and place in the refrigerator for 15 minutes.
Preparing Whipped cream:
In your mixing bowl place the heavy cream, vanilla extract, and sugar and stir to combine. Chill the bowl and wire whisk in the refrigerator for 30 minutes, then beat the mixture just until stiff peaks form.
If you use powder whipped topping mix, then place 1 cup icy cold milk, 1 tsp vanilla essence with 2 packet powder in your mixing bowl. Then beat the mixture just until stiff peaks form (5 min).
Preparing cream cheese filling:
Beat the cream cheese, vanilla and icing sugar and beat until smooth.
Now gently add whipped cream with cream cheese mixture.
Finally gently fold in the Oreo crumbs.
Pour this Oreo cheese filling over the base Oreo crust and Cover and place in the refrigerator for several hours, preferably overnight.
In a bowl, add melted chocolate with milk and mix well.
Remove the cheesecake from the pan and Pour this mixture over the cheesecake and down the sides. Let it cool in fridge until totally set.