• 1-1/4 c chocolate wafer crumbs
• 4 tsp melt butter
• 2 c whip heavy cream, divided
• 3 packages (8 ounces each) soft cream cheese
• 1 cup sugar
• 1 package (14.3 ounces) Oreo cookies, cut into quarters
• 4 oz semisweet chocolate, chop
• 1/2 tsp vanilla extract
• Optional: whipped cream and chopped Oreo cookies
• Mix the crumbs and butter. Press the bottom 9 or 10 inches. Springform frying pan. Freeze.Whisk 1/2 cup heavy cream until stiff peaks form; cool down.
• In a large bowl, beat cream cheese until smooth. Add sugar gradually. Mix well. Fold the cut cookies into the filling with the cooled whipped cream.Cover and refrigerate for 4 hours or overnight. Freeze for an hour before serving.• Meanwhile, melt the chocolate in a saucepan over low heat, stirring constantly.keep away from heat; A bit cold.Whip the vanilla with the remaining cream. Remove the cheesecake from the pan by moving the knife around the edge; Remove from skillet.
• Spread the chocolate glaze over the cheesecake. If desired, garnish with whipped cream and extra Oreo cookies for serving
