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In a medium bowl, combine white chocolate chips and 1/4 cup cream. Microwave on high in 20 second intervals, stirring well each time, until melted and smooth. Set aside.
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In a large bowl, beat cream cheese with an electric mixer until smooth. Add powdered sugar and melted white chocolate and beat until combined.
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Add remaining 1 cup cream, and beat on low until incorporated, then beat on high speed until thickened and fluffy (3-4 minutes). Don’t stop until it has thickened!
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Reserve 5 Oreo cookies for garnish, and place the remaining 20 into a large zip-top bag. Crush with a rolling pin or other hard object and stir into cheesecake filling.
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Spread into prepared crust, cover, and chill for at least 5-6 hours or overnight.
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Slice and serve.