Presented by: Miss in the Kitchen
Ingredients:
- 30 Oreo Cookies
- 1/2 cup butter
- 2 cups heavy whipping cream
- 3 packages 8ounces each Cream Cheese, at room temperature
- 1/3 cup sour cream
- 1 tablespoon vanilla extract
- 1 cup powdered sugar
- 30 ounce can cherry pie filling
Directions
- Line a 9 inch springform pan with parchment paper. This is optional but will help remove the cheesecake from the pan onto a serving plate.
- Place Oreos (whole cookies with filling) into a food processor and process until fine crumbs. Place in a bowl.
- Melt the butter and mix into the crumbs.
- Pour into the pan in an even layer using a measuring cup or bottom of a glass to pack it tight. Place pan in the freezer while you prepare the filling.
- Beat the whipping cream in an electric mixer until stiff peaks form. Place in another bowl and set aside.
- Place the cream cheese, sour cream and vanilla into the mixer bowl and beat until fluffy, about 2 minutes.
- Add the powdered sugar and mix until combined.
- Fold in the whipped cream.
- Pour batter over the Oreo crust, spreading evenly.
- Refrigerate 4 hours or overnight.
- Run a knife around the cheesecake pan and release the ring.
- Pick up the parchment paper and slide the cheesecake onto a serving platter. Remove the parchment paper.
- Spoon cherry pie filling over the cheesecake and spread evenly.
- Slice and serve immediately.
- Yield: 8 – 12 servings.
