Prep an 8-inch (or 6-inch for a deeper cheesecake) springform pan. Grease the bottom very lightly and measure out parchment paper that can fit along the walls of the pan. You do not need to stick the parchment paper to the sides yet. Set aside.
In a food processor, pulse the Oreos until they form a fine powder. Drizzle in the butter and add the salt. Pulse to combine until the mixture looks like wet sand.
Pour the crust into the bottom of your springform pan and pres down until it is packed into an even layer along the bottom of the pan. Set aside in the freezer until needed.
Make the filling. Stir together the gelatin and the water. Set aside.
Beat the cream cheese until it is smooth. Slowly pour in the condensed milk as the cream cheese is beat on low. Continue to beat until the mixture is completely combined. Add the salt and vanilla and mix until just combined. Beat in the gelatin until is it completely combined - roughtly 2 - 3 minutes.
Fold in the Oreos.
Take out the springform pan and stick the parchment along the walls of the springform pan and immediately pour in the cheesecake filling.
Chill in the refrigerator for about 2 hours before covering without the cover touching the top of the cheesecake. Chill for another two hours.
Add the whipped cream to a piping bag with your favorite piping tip and pipe whipped cream onto your cheesecake and finish with more Oreos.
Serve chilled. The cheesecake will last if you leave it out for an hour or two.
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No-Bake Oreo Cheesecake https://cookienameddesire.com/no-bake-oreo-cheesecake/ March 8, 2018 Amanda @ A Cookie Named Desire