No-Bake Oreo Cheesecake with Caramel Swirl

1.Crush 18 Oreo cookies finely using a food processor or by placing them in a sealed plastic bag and crushing with a rolling pin.

2.In a medium bowl, combine the crushed Oreos with melted butter until the mixture resembles wet sand.

3.Press the Oreo crust mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust. Place in the refrigerator to chill while preparing the filling.

4.Coarsely chop the remaining 6 Oreos and set aside for the filling.

5.In a large mixing bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy, about 2-3 minutes.

6.In a separate chilled bowl, whip the heavy cream with a pinch of salt until stiff peaks form.

7.Gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth.

8.Fold in the chopped Oreos carefully, ensuring even distribution without overmixing.

9.Pour half of the cheesecake filling over the chilled crust and spread evenly.

10.Drizzle half of the caramel sauce over the filling, then use a skewer or knife to gently swirl the caramel through the filling for a marbled effect.

11.Add the remaining cheesecake filling on top and smooth the surface.

12.Repeat the caramel drizzle and swirling on the top layer.

13.Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to set thoroughly.

14.Before serving, drizzle additional caramel sauce on top and garnish with a few Oreo cookie halves if desired.

15.Carefully remove the cheesecake from the springform pan, slice, and serve chilled.