Ingredients
Equipment
Method
Make the Oreo crust
- Mix the finely crushed Oreo cookies with the melted unsalted butter until the texture resembles wet sand, with no dry pockets remaining.
- Press the crust mixture firmly into the bottom of a 9-inch springform pan, then refrigerate until firm.
Make the cheesecake filling
- Beat the softened cream cheese, powdered sugar, and vanilla extract until completely smooth with no lumps.
- Whip the heavy whipping cream to stiff peaks in a separate bowl.
- Fold the whipped cream into the cream cheese mixture in two additions until smooth and uniform.
Assemble and chill
- Pour the filling over the chilled crust and smooth the top with an offset spatula.
- Cover and refrigerate for at least 6 hours or overnight until fully set.
Decorate for the fireworks look
- Pipe whipped cream around the edge of the cheesecake to create a starburst pattern.
- Scatter red and blue star sprinkles across the center to form the fireworks effect.
- Dust with crushed Oreos in a fireworks burst pattern right before serving.
Notes
For the cleanest slices, chill overnight and let the cheesecake sit at room temperature for 10 minutes before slicing. Store covered in the refrigerator up to 4 days; freeze slices for up to 1 month (thaw overnight in the fridge). For a lighter option, use reduced-fat cream cheese and 1.5 cups whipped topping instead of heavy whipping cream, keeping the rest of the method the same for best setting.