Oreo Cheesecake, no-bake

Instructions

• COOKIE BASE
• To make Oreo crumbs: separate the Oreo cookie wafers from the filling. Place the wafers in a ziplock bag. Using a rolling pin, roll over the cookies in the ziplock bag until finely crumbed. Or whiz the wafers in a food processor until you get fine crumbs.
• Set aside 1/2 cup of the crumbs for the topping
• FILLING
• Lightly butter the sides, but not the bottom, of a 6-inch springform pan.
• Place the cookie crumbs in a medium bowl or straight in the pan. Drizzle melted butter over the crumbs and mix until thoroughly moistened. Press into bottom of pan. Refrigerate.
• Sprinkle the gelatin over the cold/iced water. Set aside to sponge up.
• In a food processor, whiz together cream cheese, sugar and vanilla until creamy, scraping the sides of the mixing bowl with a spatula to ensure even consistency.
• Heat the gelatin on low heat – in the microwave for a few seconds, or in a small pan, or in a mini bain marie. Whisk until fully dissolved.
• Turn on the food processor and with motor running, slowly pour gelatin into the cream cheese mixture. Still with motor running, stream in heavy/whipping cream, continuing to process until mixture is light and smooth.
• Optional: transfer the cream cheese mixture into a bowl. Add as many Oreo cookie pieces as preferred. Stir a couple of times. If you don’t want to add Oreo pieces into the cream cheese mixture, skip this step, and continue with step 8.
• Pour into prepared pan. Rap lightly on the counter to eliminate air bubbles. Sprinkle and spread 1/2 cup of cookie crumbs on the surface. Gently press down on the topping to ensure they’re tightly packed. Cover with foil. Refrigerate overnight.
• To unmold: soak a clean kitchen towel in hot water. Wring and wrap the sides and bottom of the pan with the hot towel for a few seconds.