In a large bowl, combine the chocolate graham cracker crumbs and ½ cup sugar. Pour in the melted butter and mix until the crumbs are evenly moistened.
Press the mixture firmly into the bottom of a 13×9-inch pan, spreading it evenly to create a smooth, compact crust. Use the bottom of a measuring cup or glass to press down firmly for best results.
Chill the crust in the refrigerator while you prepare the filling. This helps it set and gives it a satisfying crunch beneath the creamy layers.
Step 2: Whip the Cream
In a chilled mixing bowl, whip the whipping cream on high speed until stiff peaks form. This may take 3–5 minutes depending on your mixer. Be careful not to overwhip — the cream should be fluffy, not grainy.
Refrigerate the whipped cream until you’re ready to fold it into the filling.
Step 3: Prepare the Cheesecake Filling
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. This step ensures there are no lumps in your cheesecake filling.
Gradually add 1⅓ cups sugar, beating until fully incorporated and the mixture is silky smooth.
Using a spatula, gently fold in the broken Oreo cookies and the chilled whipped cream. Be careful not to overmix — you want to keep the filling light and airy, with visible chunks of Oreo for texture.
Step 4: Assemble and Chill
Spread the Oreo cheesecake filling evenly over the prepared crust. Smooth the top with a spatula, making sure the filling reaches all the edges of the pan.
Cover the dessert tightly with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. This allows the cheesecake to firm up while the flavors meld together.
