Add 3 cups of the crushed Oreos into a 10-inch springform pan
Mivrowave the butter in a microwave safe dish
Pour the melted butter over the crushed cookies and use a fork to stir the mixture until fully combined
Use a glass to press the cookie mixture into the pan to form a firm crust and set aside.
In a large mixing bowl, whip the cream cheese until it is smooth (about 1 minute) with an electric hand mixer
Add the heavy cream, milk, powdered sugar, and vanilla to the mixing bowl and mix on a medium-high speed for about 2 minutes
Use a spatula to fold in the remaining cup of crushed Oreos until they are evenly distributed throughout the cheesecake mixture
Pour the cheesecake mix into the springform pan, cover with plastic wrap, and chill in the freezer for 4-5 hours
Remove the pan from the freezer, slice with a sharp knife, serve, and enjoy!
Notes
I like to run my knife under hot water for a few seconds to help get nice, smooth cuts.
4 cups of crushed Oreos is equivalent to about 2 ½ sleeves of Oreos from a family size container.
Powdered sugar will incorporate into the cheesecake much smoother than granulated sugar and will help keep the cheesecake from looking a little grainy.
You can store your cheesecake in the freezer covered with plastic wrap for about 3 weeks before it begins to develop freezer burn.
You can leave this cheesecake on the counter for up to 30 minutes before it should be put back in the freezer.
5 hours of chill time is the sweet spot for this cheesecake. It allows the cheesecake to set enough to be firm, but still smooth when you take a bite.
If you do not have heavy cream, you can use 1 cup of sweetened condensed milk instead. If you do this, you can omit the powdered sugar because of the amount of sweetness you’ll get from the condensed milk.