Make the crust – In the bowl of your food processor fitted with an ‘S’ blade, pulse your golden Oreo cookies with the filling and pulse into fine crumbs. You can also transfer cookies to a large freezer bag and crush with a rolling pin. Next, add melted butter and pulse until well combined. Crumbs should resemble wet sand and hold together when squeezed.

Transfer the crumbs to a 8-inch (20cm) springform pan and firmly press into the bottom and up the sides of the pan. For best results use a drinking glass with straight sides. Place in the freezer while we work on the filling.

Make the Cheesecake Filling – Add heavy cream to a medium bowl. With a hand-held mixer, whisk the cream on medium speed until you get stiff peaks. Do not over whip it! Set aside.

In a large bowl, whisk room temperature cream cheese until smooth. Use the same beaters as there is no need to clean them. Add sifted confectioners’ sugar and vanilla and mix until combined.

With a rubber spatula, gently fold your whipped cream into your cream cheese mixture just until combined. Do not overmix as this can deflate your whipped cream.

Remove the crust from the freezer and transfer the cheesecake filling into the crust. Use an offset spatula to help spread the filling. Cover with cling wrap and refrigerate until firm, about 6 hrs. Can be made 1 to 2 days in advance, making it the perfect make-ahead dessert.