Directions:
- CRUST:
- Combine cookie crumbs and butter. Press into a 21cm loose bottom pie pan. Place in freezer while preparing filling.
- FILLING:
- Whip cream until stiff peaks form. Place in refrigerator. Whip cream cheese until smooth. Add sugar and blend. Coarsely chop 24 Oreo cookies and fold into cream cheese mixture. Fold in whipped cream. Turn filling in crust and spread evenly. Divide the 12 mini cookies over the top. Cover and refrigerate at least 4 hours. Loosen cheesecake by running knife around edges. Release sides of pan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1500.18 Kcal (6281 kJ) | ||
| Calories from fat | 491.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.59g | 84% | |
|---|---|---|---|
| Cholesterol | 225.61mg | 75% | |
| Sodium | 1356.2mg | 57% | |
| Potassium | 12.83mg | 0% | |
| Total Carbs | 241.5g | 80% | |
| Sugars | 147.35g | 589% | |
| Dietary Fiber | 3.62g | 14% | |
| Protein | 18.31g | 37% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 10.8mg | 60% | |
| Calcium | 81.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 1495.84 Kcal (6263 kJ) | ||
| Calories from fat | 489.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.43g | 84% | |
|---|---|---|---|
| Cholesterol | 224.95mg | 75% | |
| Sodium | 1352.28mg | 57% | |
| Potassium | 12.8mg | 0% | |
| Total Carbs | 240.8g | 80% | |
| Sugars | 146.92g | 589% | |
| Dietary Fiber | 3.61g | 14% | |
| Protein | 18.26g | 37% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 10.8mg | 60% | |
| Calcium | 81.2mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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