8 Serves
81 Mins
Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a bag and using a rolling pin.
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Vitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
34 µg / 400 µgCalcium
100 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
53 mg / 420 mgPhosphorus
175 mg / 1,250 mgPotassium
291 mg / 4,700 mgSodium
682 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
3 g / 28 gSugar
55 g / 50 gSaturated Fat
27 g / 20 gCholesterol
112 mg / 300 mgCaffeine
0 mgNet Carbs
86 gAlcohol
0 g
Melt the butter and combine it with the cookie crumbs, then press the mixture firmly into the bottom of a springform pan to create the crust.
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy using an electric mixer.
Gently fold in the heavy whipping cream until the mixture is light and fluffy, then spread the filling evenly over the prepared crust.
Place the cheesecake in the freezer to set for at least 61 minutes before serving.
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Danish