Icebox Cookie Cheesecake

1. 1

   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.

2. 2

   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.

3. 3

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

4. 4

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

* Per serving · 4 servings · Values may vary.

No additional tips available.