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Presented by: Miss in the Kitchen
Ingredients:
30 Oreo Cookies
1/2 cup butter
2 cups heavy whipping cream
3 packages 8ounces each Cream Cheese, at room temperature
1/3 cup sour cream
1 tablespoon vanilla extract
1 cup powdered sugar
30 ounce can cherry pie filling
Directions
Line a 9 inch springform pan with parchment paper. This is optional but will help remove the cheesecake from the pan onto a serving plate.
Place Oreos (whole cookies with filling) into a food processor and process until fine crumbs. Place in a bowl.
Melt the butter and mix into the crumbs.
Pour into the pan in an even layer using a measuring cup or bottom of a glass to pack it tight. Place pan in the freezer while you prepare the filling.
Beat the whipping cream in an electric mixer until stiff peaks form. Place in another bowl and set aside.
Place the cream cheese, sour cream and vanilla into the mixer bowl and beat until fluffy, about 2 minutes.
Add the powdered sugar and mix until combined.
Fold in the whipped cream.
Pour batter over the Oreo crust, spreading evenly.
Refrigerate 4 hours or overnight.
Run a knife around the cheesecake pan and release the ring.
Pick up the parchment paper and slide the cheesecake onto a serving platter. Remove the parchment paper.
Spoon cherry pie filling over the cheesecake and spread evenly.
Slice and serve immediately.
Yield: 8 – 12 servings.
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