Cookies and Cream Cheesecake

HAPPY MOTHER'S DAY!! I made this wonderful cheesecake once again for a gift for a friend. This is another recipe that a friend gave me, the same one who gave me the Zuchinni Spaghetti recipe. One day last spring, we had a free afternoon, so we ran to the store to gather everything and went back to his apartment and made it. It was good back then, but today, WOW, it was amazing. I wish I could have taken a picture of the process, but I was making it late at night and I kept forgetting to take a picture of the finished product. Sadly (or maybe not), it was mostly devoured at a Mother's Day family party, so no pictures to share :(

It's a rather creamy cheesecake, so if you have a preference for a firm cheesecake, you might want to try and fiddle around with the recipe. I wish I could give some suggestions to making a firm cheesecake, but I'm not very experienced with cheesecake making to know.

Again, this isn't my recipe, but a friend's and I don't know where he or his mom got it from, so I'll just credit them.

Cookies and Cream Cheesecake

prep time: Took me about 45 min

Crust:
1/4 cups Oreo cookie crumbs (about 12 cookies)
3 tbsp unsalted butter, melted

Filling:
1 packet (1/4 oz) powered unflavored gelatin
1/4 cup milk
2 pkgs (8 oz each) cream cheese, softened
3/4 cup granulated sugar
1 1/2 tsp vanilla extract
2 cups slightly crushed Oreos (about 16)
1 cup whipping cream (35%), whipped

Crust: In a bowl, mix cookie crumbs and butter. Press into the bottom of an non-greased, 9 in springform pan and refrigerate.

Filling: Beat cream cheese and sugar on medium-high until very smooth. In a separate saucepan, sprinkle gelatin over milk and stir over low heat until completely dissolved. Let it cook slightly, but don't let the gelatin harden any. Pour it over the cream cheese mix and continue beating. Add vanilla while still beating. Fold in whipped cream and cookies with a spatula. Don't beat it or it won't be quite as light and airy. Fold it gently and pour over crust. Smooth it out, cover, and refrigerate for at least 6 hours before serving.

Some decorating options is to top it with whipped cream and sprinkle more crumbled Oreos on top before serving.

Hope you enjoy this recipe. :)