No-Bake Oreo Cheesecake

Crush 24 Oreos (saving a few for garnishing later) either in a blender or using a rolling pin - I find the latter therapy quite therapeutic. In a mixing bowl, combine the crushed cookies and melted butter until it looks like wet sand.

Press this mixture firmly into the bottom of an 8 or 9-inch springform pan. As a tip from previous experiences, I'd suggest using the bottom of a glass cup to get an even press. Set it in the fridge to harden while preparing the filling.

In a separate bowl, whip up the cream cheese, sugar, and vanilla extract until it's smooth and creamy. If you've forgotten to soften the cream cheese, you might find it slightly lumpy - putting it in the microwave for 20 seconds usually does the trick.

In another large mixing bowl, beat the heavy whipping cream until soft peaks form. It's crucial not to overbeat the cream - you're looking for a frothy consistency that will lighten up your cheesecake.

With a spatula, fold your whipped cream into the cream cheese mixture until well combined. Make sure to gently fold it to maintain the airy texture of the whipped cream. Pour this filling over your hardened crust.

Chill the cheesecake in the refrigerator for at least 4 hours, or better yet, overnight. I find that a longer chill time results in a firmer, and tastier cheesecake.

Prior to serving, garnish the cheesecake with whipped cream and a few more crushed Oreos. A ring of whipped cream around the edge with crumbled Oreos in the center adds a sophisticated touch.