26 double stuffed oreos
5 tablespoons butter, melted

2 (8 0z) blocks cream cheese, room temperature
8 oz cool whip
⅔ cup powdered sugar
1 teaspoon vanilla extract
14 double stuffed Oreos, roughly chopped
Garnish with extra Oreos, cool whip, and hot fudge


To make the crust, add 26 Oreos to a food processor.
Process until fine crumbs.
Place crushed Oreos in a bowl and add melted butter.
Stir until butter in combined.
Press mixture evenly into a lightly greased deep dish pie plate.
Freeze until set. About 30 minutes.
Meanwhile, make the filling by creaming the cream cheese with a mixer until fluffy.
Mix in cool whip.
Mix in powdered sugar and vanilla extract.
Fold in the chopped Oreos
Pour mixture into prepared pie crust.
Freeze for 3 hours.
When ready to serve decorate the top of the pie with Oreos and cool whip if desired.
Drizzle serving plates with hot fudge and place a slice of cheesecake on top.
Serve immediately.
Store in the fridge for a soft set pie or the freezer for a hard set pie. (I prefer freezer)
I used 1 pack of the family-size double stuff Oreos.
For a soft set pie, store in the fridge. For a hard-set pie with the texture of ice cream store in the freezer and let soften a little at room tempt. when ready to serve.