Oreo Cookies & Cream No-Bake Cheesecake

Directions

1. 1
   Beat heavy cream until medium peaks form. Set aside.
2. 2
   Add cream cheese, sugar, salt, vanilla powder, lemon juice to a bowl and beat with a paddle attachment until smooth (approximately 3-5 mins). If you do not have a stand mixer or a paddle attachment a hand beater will work as well, but will take twice as long to achieve a smooth consistency.
3. 3
   Add cream cheese mixture to heavy cream and beat until incorporated.
4. 4
   Gently fold in crushed Oreo cookies.
5. 5
   Fill chosen pan with a slight mound at the center, as the cheesecake will become slightly sunken at the center.
6. 6
   Refrigerate for at least 6 hours to set or overnight for best results.
7. 7
   Remove from refrigerator and smooth top to level with edges. Serve with whipping cream and garnish with mini Oreos.