Cooking Instructions

Prepare the Crust: In a mixing bowl, combine the chocolate wafer crumbs with the melted butter. Press this mixture firmly into the bottom of a 9- or 10-inch springform pan.

Once pressed down, place the pan in the freezer while you prepare the filling.

Make the Filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add the sugar and mix thoroughly until well blended.

In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, taking care not to deflate the whipped cream.

Finally, fold in the quartered Oreo cookies.

Assemble the Cheesecake: Take the crust out of the freezer and spread the cream cheese filling evenly over the crust.

Smooth the top with a spatula. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow it to set.

Prepare the Chocolate Glaze: In a small saucepan over low heat, melt the semisweet chocolate.

Once melted, whisk in the heavy whipping cream and vanilla extract until smooth. Allow the glaze to cool slightly before applying it to the cheesecake.

Finish the Cheesecake: Once the cheesecake has set, carefully remove it from the springform pan.

Pour the chocolate glaze over the top, spreading it evenly. If desired, decorate with whipped cream and additional chopped Oreo cookies.

Slice and serve chilled.

For the best results, confirm your cream cheese is at room temperature to achieve a smooth filling. The cheesecake's multi-layered texture enhances the overall eating experience with its delightful combination of flavors.

Whipping the cream to stiff peaks is essential for a light texture, and allowing the cheesecake to chill for a minimum of 4 hours guarantees that it sets properly and slices beautifully.

If you plan to serve it later, consider freezing individual slices wrapped in plastic wrap and foil for up to a month.

Enjoy your delightful Icebox Cookie Cheesecake!