Preheat your oven to 325 degrees F (160 degrees C).
Oreo® Chocolate Sandwich Cookies (1 1/2 pckg)
and divide the cookies from the cream. Throw the cream away or eat it!
Place all the cookies in a zip lock bag, seal it well, and using a rolling pin finely crush them. Alternatively, if you have a food processor you could easily process them.
Butter (1/3 cup)
and pour it onto the cookie crumble and stir well.
Heavily grease a 9-inch springform pan and press the crushed cookies firmly onto the bottom. Leave out about 2/3 cup of the crumbled cookies.
Grab a baking paper and a heart-shaped cookie cutter. Place some crushed cookie inside the cookie cutter and using the edge of your rolling pin firmly press the crumble inside the cutter.
Gently remove the cookie cutter. You’ll have nice heart-shaped Oreos. Make 3 more using the remaining crumble, we are going to decorate our cheesecake with these hearts. Place the crust and hearts in the refrigerator to chill.
In the meantime make the filling. Cream the
Cream Cheese (1 cup)
Granulated Sugar (3/4 cup)
one at a time and beat in between additions until you get a very creamy and smooth batter.
Add in the
Heavy Cream (2/3 cup)
Vanilla Extract (1 tsp)
Grab the remaining
Oreo® Chocolate Sandwich Cookies (1/2 pckg)
and chop them up. Gently stir in chopped Oreos.
Spread the batter onto the prepared crust and bake for about 50 minutes. When you think your cheesecake just needs 10 more minutes in the oven, grab the Oreo hearts and place them on top of the cake. Continue to bake.
Refrigerate for at least 4 hours.
Right before serving, decorate with some
Chocolate Syrup (to taste)
drizzled on top of the hearts. Enjoy!