Oatmeal Cream Pie Cheesecake (No Bake) Made Stepwise

• Start by unwrapping the oatmeal cream pie cookies. Using a food processor or a zip-top bag and a rolling pin, crush the cookies into fine crumbs. Reserve about 1 cup of the crumbs for decoration later, and combine the rest in a bowl.
• In a mixing bowl, mix the cookie crumbs with 1/2 cup of melted butter. Stir until the crumbs are well coated and have a sandy texture. Press this mixture firmly into the bottom of your springform pan to form a solid crust.
• In another mixing bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy. Gradually add in the granulated sugar, continuing to mix until fully combined and there are no lumps.
• Gently fold the thawed whipped topping into the cream cheese mixture using a spatula. Be careful not to deflate the whipped topping; you want to keep the mixture light and airy.
• Take the remaining cookie crumbs you reserved earlier and fold them into the cheesecake mixture. This will add texture and a delightful crunch to each bite.
• Spoon the cheesecake mixture onto the prepared crust in the springform pan. Use a spatula to smooth the top so it looks nice and even.
• Cover the cheesecake with plastic wrap and place it in the refrigerator. Allow it to chill for at least 4 hours, or overnight if you can wait that long. This helps the cheesecake set beautifully.
• Once set, carefully remove the sides of the springform pan. Top the cheesecake with the reserved cookie crumbs for decoration. Slice into wedges and serve with a dollop of extra whipped topping, if desired. Enjoy the deliciousness!