• Add the butter to a microwave-safe bowl or cup then place it in the microwave. Cook on high power for about 30 seconds to melt the butter.
• Add the 26 Oreos to a food processor with the S blade attached. Pulse 10 times then scrape down the inside of the bowl. Process again, for about 10-15 seconds, or until fine crumbs have formed.
• Slowly pour the butter into the Oreo crumb mixture and pulse about 4 times, until the crumbs are moistened.
• Pour the crumb mixture into a 10-inch springform pan and use your hands to firmly press the crumbs into the bottom. Place it in the fridge while you prepare the cheesecake filling.

Filling

• To a large mixing bowl, or the bowl of your stand mixer, add the cream cheese. Using an electric beater, or your stand mixer with the whisk attachment, beat the cream cheese until smooth. Scrape down the inside if using a stand mixer.
• Add the powdered sugar to the bowl of cream cheese and beat on medium-low speed to incorporate.
• Add in the Cool Whip and vanilla. Mix on medium-high speed, making sure to scrape down the insides because the cream cheese does like to stick to the sides of the bowl. Mix until well incorporated.
• Place 6 Oreos in a plastic bag and crush them into small pieces using a rolling pin, your hands, or a pan.
• Using a spatula, fold the Oreos into the cheesecake mixture to fully combine.
• Remove the springform pan from the fridge and spoon the cheesecake mixture on to the crust. Using a spatula or an offset spatula gently spread the mixture out into 1 even layer.
• Place in the fridge and if you’re adding the toppings go to the next step. If not, allow it to set in the fridge for at least 2 hours.

Topping instructions:

• If you’re using the toppings, add the remaining cream cheese (8 oz) to a mixing bowl, using your electric mixer or stand mixer, beat the cream cheese until smooth.
• Add in the remaining powdered sugar to the cream cheese. Beat the cream cheese mixture until nice and smooth. Almost whipped.
• Prepare your piping bag or baggie with a star tip. A Wilton 2D tip was used for this recipe.
• Spoon mixture into your prepared piping bag or a plastic zip baggie.
• Pipe a dollop or the cream cheese mixture around the edge of the pan making sure not to touch the edge of the springform pan (it might stick to the sides and be hard to remove later). Then press in additional Oreos between the cream cheese dollops.
• Cover with plastic wrap and place in the fridge for at least 2 hours to overnight.
• To serve, remove the plastic wrap and outer ring of the springform pan, then cut into the cheesecake with a knife, cutting 9 even slices.
• Before releasing the springform side, using a butter knife, scrape the side to make sure the springform is removed clean! This is an important step!!!
• Keep the cheesecake covered and in the fridge when not serving.