1 1/2 cup crushed graham cracker
1/4 cup light brown sugar
7 tablespoon melted butter
2 ¼ cups heavy cream
1 pound softened cream cheese
2/3 cup sugar
½ teaspoon salt
1 tablespoon lemon juice
2 teaspoon vanilla powder
¾ cups crushed Oreo Cookies
1.Combine graham cracker crumbs with sugar.
2.Add melted butter and blend until combined.
3.Press into a 9 inch cheesecake pan or spring form. Set aside.
1.Beat heavy cream until medium peaks form. Set aside.
2.Add cream cheese, sugar, salt, vanilla powder, lemon juice to a bowl and beat with a paddle attachment until smooth (approximately 3-5 mins). If you do not have a stand mixer or a paddle attachment a hand beater will work as well, but will take twice as long to achieve a smooth consistency.
3.Add cream cheese mixture to heavy cream and beat until incorporated.
4.Gently fold in Oreo cookies.
5.Fill chosen pan with a slight mound at the center, as the cheesecake will become slightly sunken at the center.
6.Refrigerate for at least 6 hours to set or just refrigerate overnight.
7.Remove from refrigerator and smooth top to level with edges. Keep refrigerated up until 20 minutes before serving. Serve with whipping cream and garnish with mini Oreos.