No-Bake Cookies ‘n Cream Cheesecake

Ingredients

Directions

1. Place Oreo cookies in the bowl of a food processor and pulse until fine crumbs form. Place crumbs in medium bowl and add melted butter. Stir to combine; pour crumb mixture into a 9-inch spring form pan and press into the bottom. Refrigerate until firm, about 20 minutes. • 2. Roughly chop 12-15 cookies; set aside. 2. In a large mixing bowl, beat cream cheese and sugar until smooth and creamy. • 3. In a separate mixing bowl, whip heavy cream and Cookies & Cream Moonshake until stiff peaks form. • 4. Fold together cream cheese and heavy cream mixtures, as well as the Cool-Whip. • 5. Roughly chop 12-15 cookies; fold chopped cookies into the mixture until well blended. • 6. Grab crust from the fridge and spread mixture evenly. Cover cheesecake with plastic wrap and refrigerate until firm, about 4 hours or overnight. • 7. Remove the no-bake cheesecake from the pan, garnish with whipped cream and cookies if desired. Serve cold. Ding! Order up.