Instructions

• Unwrap all 24.3 oz of the oatmeal cream pie cookies. Separate them into two groups: enough cookies crushed to form a single-layer crust that will cover the bottom of a 9×13-inch baking dish, and the remaining cookies to be chopped for the topping. (Use the entire 24.3 oz across both groups.)
• Place the cookies chosen for the crust into a large resealable plastic bag and crush with a rolling pin until they form coarse crumbs, or pulse them in a food processor until coarse crumbs form.
• Pour the crushed cookie crumbs into a 9×13-inch baking dish and press them evenly and firmly into the bottom of the dish to form a crust, filling gaps so the bottom is covered.
• In a mixing bowl, beat the 16 oz softened cream cheese and 2/3 cup granulated sugar with an electric mixer until smooth and free of lumps, scraping the bowl as needed.
• Gently fold in the 16 oz thawed whipped topping (Cool Whip) with a spatula or beat on low just until the mixture is uniform and smooth.
• Spread the cream cheese mixture evenly over the cookie crust in the 9×13 dish, smoothing the top.
• Chop the reserved oatmeal cream pie cookies into small pieces and sprinkle them evenly over the top of the cheesecake layer.
• Cover the dish and refrigerate for 4–6 hours or overnight until set. Slice and serve chilled.