• Lightly grease a 9-inch (23-cm) springform pan.

Golden Oreo Crust

• Crush the cookies (wafer and filling) in a food processor or place in a Ziploc bag and crush with a rolling pin.
• Mix together the crushed cookies and melted butter.
• Pour into the prepared pan. Press the mixture into the bottom and about ⅓ to ½ way up the sides of the pan.
• Place in the freezer as you make the filling.

No-Bake Cheesecake Filling

• In a large bowl, beat the whipping cream and 2 tablespoons powdered sugar until stiff peaks form. Set aside. I recommend placing in the fridge.
• In a very large bowl, beat the cream cheese, 1 ½ cups powdered sugar and vanilla extract into the mixture is smooth and creamy. This will take about 3-5 minutes.
• Using a rubber spatula or wooden spoon, very carefully fold the whipped cream into the cream cheese mixture until you no longer see streaks of whipped cream.
• Gently fold in the chopped cookies, still using the wooden spoon or rubber spatula.
• Spoon the mixture into the prepared crust and smooth the top.
• Place in the fridge to chill for at least 6 hours or overnight.

To Serve

• Trace around the outside of the crust using a thin, sharp knife. Then unclamp the outer ring of the springform pan.
• Optionally, decorate the edges of the cheesecake with whipped cream (I made whipped cream as I did in step 1 of the cheesecake filling using ½ cup whipping cream and 1 tablespoon powdered sugar). I decorated using a 1M piping tip and bag. Then add more Golden Oreos on top. Alternatively, you could sprinkle the top of the entire cheesecake with crushed cookies.
• Slice with a thin, sharp knife (not a table knife). Be sure to slice all the way through the crust.