3-4 tbsp. butter, melted
1 ½ cup cream
3 8 oz. packages of cream cheese, room temperature
1 cup sugar
24 Oreo cookies
Prep a 9 inch round pan with parchment paper on the bottom.
Mix cookie crumbs with the melted butter, press firmly into the bottom of pan. Refrigerate for 30 minutes.
Whip cream until stiff peaks, set aside in refrigerator.
Whip cream cheese until smooth. Add sugar and blend well. Coarsely chop the 24 cookies into bite size chunks and fold into the cream cheese mixture. Fold in the whip cream from the fridge. Turn batter into crust and spread evenly. Cover and refrigerate at least 4 hours.
To remove from pan, loosen the cheesecake by running a knife around the edge. Turn it out onto a clean surface and then turn it right back up onto a tray.
4 oz. semi-sweet chocolate, chopped
½ tsp. vanilla extract
½ cup cream
Heat cream over heat until small bubble form around the edge, don’t let boil. Pour over the chocolate, add vanilla and let it sit 1 minute. Mix until chocolate is all melted. Let it cool 10 minutes and pour over cheesecake covering the top and sides. Refrigerate 30 minutes or until glaze is hard.