1/4 cup melted butter
50 Oreo cookies (2 packs of 300g) divided
1/2 cup white chocolate chips
24 oz cream cheese (3 packages of 250g/8 oz)
1 1/2 cups powdered sugar
1 1/4 cups heavy whipping cream, divided
Mix the melted butter and a 1,300 gram package of Oreo cookies (25 cookies) in a food processor. Process until the mixture is smooth and begins to stick.
Press into a springform pan 9″ Springform and about 1/2″ on the sides.
In a medium bowl, mix white chocolate chips and 1/4 cup cream. Microwave on high power every 20 seconds, stirring well each time, until the mixture is melted and smooth. Set aside.
In a large bowl, beat cream cheese with electric mixer until smooth. Add powdered sugar and melted white chocolate and beat until well blended.
Add remaining cream (1 cup) and beat on low speed until incorporated, then beat on high speed until thickened and foamy (3-4 minutes). Do not stop until cream has thickened!
Reserve 5 Oreo cookies for filling, and place the remaining 20 in a large zipper bag. Crush them with a rolling pin or other hard object and fold them into the cheesecake filling.
Spread into prepared crust, cover and refrigerate for at least 5-6 hours or overnight.
Slice and serve.