For the Crust

  • 36 Oreos (two sleeves, donít separate the cookies)
  • 5 tbsp butter
  • 1/2 tsp salt

For the Filling

  • 16 oz cream cheese (2 blocks)
  • 3/4 cup sugar (used in two additions Ė 1/2 + 1/4)
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • 1 cup whipping cream
  • 1 tsp gelatin + 2 tbsp water

For the Crust

  • Crush the Oreos either manually (rolling pin to a ziploc bag with oreos in it) or in a food processor. Stir in the melted butter and salt.

  • Press the crust into a buttered springform pan, pressing the crumbs in to build up the sides by about 2 inches. If you do not have a springform pan then use a 9 inch pie plate, but if it is not very deep then hold back on some of the crust.

  • Pack it in well and refrigerate

For the Filling

  • Sprinkle the gelatin onto a tbsp of cold water in the tiniest bowl you have and set aside.

  • Whip the cream cheese on medium speed just until smooth

  • Add HALF CUP of the sugar in and mix on medium speed till combined Ė the mixture should not look grainy

  • Mix in the vanilla extract and lemon juice.

  • Add a tbsp of hot water into your gelatin mix until it dissolves. Set aside.

  • Now in a separate bowl Ė with clean whisks Ė whip the cream and remaining sugar until you get nice peaks, the cream will be thicker and hold its shape

  • Fold the cream into the cheesecake mix until itís evenly distributed then strain in your gelatin mixture and whip it for 5 seconds just to disperse.

  • Pour onto your crust and smooth the top.

  • Refrigerate for 4-6 hours or overnight until itís nice and cold!