48 Oreos (1 package) ▢1/2 cup butter melted ▢32 oz cream cheese softened 4 packages) ▢3/4 cup sugar ▢1 tsp vanilla extract ▢8 oz whipped cream
Using a rolling pin or a food processor, crush all Oreos in a large Ziploc bag (reserve one-third of the crumbs for the cheesecake and to sprinkle on top).
Combining with butter, press into the bottom of a 13-by-9-inch pan. Aside; set aside.
Cream the cream cheese, sugar, and vanilla with a mixer in a large basin until combined.
Whip in a portion of the reserved chopped biscuits and the whipped cream. Apply a spoon to the rim. Add the remaining biscuits on top.
Refrigerate 4 hours, or until firm. ENJOY!