I test all my cheesecake recipes with philly cream cheese because it is the best cream cheese.

Add most of the crushed oreos (reserving the rest for the topping) and mix to combine. Mix filling ingredients together and pour on top of the graham cracker crust. Beat in the cream, vanilla and icing sugar until incorporated.

The only downside is, they aren’t being sold in the us just yet.

To prepare the oreo filling, start by combining the caster sugar with philadelphia cream cheese in a mixing bowl then beat them with an electric or a hand mixer until they become smooth and creamy. Nutritional facts are per serving and accuracy is not certain. Pour into the tin and smooth the top.

Preheat oven to 350°f line 13x9 inches baking pan with foil, with ends of foil extending over sides of pan.

In a large bowl, beat the softened cream cheese, sugar, and vanilla with a hand mixer. Roughly crush five of the remaining oreos and fold through the cream cheese mixture. Beat cream cheese, sugar and vanilla in large bowl with mixer until blended.

1/2 can pie filling (cherry, blueberry, strawberry, or fresh fruit (if in season))

Pour in the vanilla extract with fresh lemon juice then beat them again until they become smooth and creamy. While this oreo cheesecake recipe doesn’t really have a super long ingredients list, each ingredient is important! Gently stir in cool whip and chopped cookies;

Place 30 cookies in food processor;

Each) philadelphia cream cheese ( softened) 1/2 cup sugar; You can add a small amount of lemon juice and/or zest into your final filling mixture for a refreshing citrus flavor! They are then frozen until you are ready to eat.