8 ounces frozen whipped topping, thawed (such as Cool Whip)
MAKE THE CRUST:
Using a food processor, crush the Oreo cookies into fine crumbs. (If you don’t have a food processor, place cookies in a large bag and crush by using a rolling pin.)
Transfer crumbs to a bowl. Melt the butter in the microwave and pour over the cookie crumbs, then stir to combine.
Pour the crumbs into a 9″ springform pan and with your hands, press down to make the crust even and packed tight. Place in the refrigerator so the crust can set while you prepare the filling.
MAKE THE FILLING:
While the crust is chilling, combine the softened cream cheese with powdered sugar and vanilla. Beat until soft, creamy and smooth. Set aside.
In a small microwave safe bowl, microwave the white chocolate chips for one minute. Stir white chips and continue to melt in 15 second intervals, stirring between each time, until they are completely melted and smooth. Drizzle into the cream cheese mixture, blending quickly so the white chocolate doesn’t harden. Beat until smooth.
Fold in the thawed Cool Whip, mixing until combined.
Pour the mixture over cookie crust and allow to chill for 6 hours before serving.
Once chilled, use a butter knife or flat knife to separate the cheesecake from the side of the springform pan. Remove the outer part of the pan and serve.
Decorate with chocolate drizzle, chocolate & white chocolate chips, or cookie crumble if desired.
Store in an airtight container in the refrigerator.