CRUST:
Combine graham cracker crumbs with sugar. Add melted butter and blend until combined. Press into desired pan (a 9-inch springform or regular muffin tins work fine). Set aside.

CHEESECAKE:
Beat heavy cream until medium peaks form. Set aside.

Add cream cheese, sugar, salt, vanilla powder, lemon juice to a bowl and beat with a paddle attachment until smooth (around 3 to 5 minutes). If you don’t have a stand mixer or a paddle attachment a hand beater will work as well, but will take twice as long to attain a smooth consistency.

Add cream cheese mixture to heavy cream and beat until incorporated. Gently fold in Oreo cookies.

Fill chosen pan with a slight mound at the center, as the cheesecake will become barely sunken at the center.

Refrigerate for at least 6 hours to set or overnight for best results.

Remove from fridge and smooth top to level with edges. Serve with whipping cream and garnish with mini Oreos.

Cook’s Notes:
I made these as Mini Oreo Cookies and Cream Cheesecake, but the recipe will work just as well in a 9 inch cheesecake pan or springform.

If you don’t have vanilla powder you can omit it. I don’t recommend vanilla extract or it will end up coloring your cheesecake with a slight brownish color.

For best results refrigerate overnight. Keep refrigerated up until 20 minutes before serving.