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