Ingredients
1-1/4 cups chocolate wafer crumbs4 tablespoons butter, melted2 cups heavy whipping cream, divided3 packages (8 ounces each) cream cheese, softened1 cup sugar1 package (14.3 ounces) Oreo cookies, quartered4 ounces semisweet chocolate, chopped1/2 teaspoon vanilla extractOptional: Whipped cream and chopped Oreo cookies
Preparation
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.
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.
Meanwhile, melt chocolate in a saucepan over low heat, stirring constantly. Remove from heat; cool slightly. Whisk in vanilla and remaining 1/2 cup whipping cream. Loosen cheesecake from pan by running knife around edge; remove from pan.
Spread chocolate glaze over cheesecake. If desired, top with whipped cream and additional Oreo cookies to serve.
