25 Oreo cookies

4 tablespoons (55 g) butter, melted (salted or unsalted)

1 ½ cups (354 ml) heavy cream, cold

1 cup (125 g) powdered sugar, divided

16 oz cream cheese, softened

¼ cup (56 g) sour cream

1 teaspoon vanilla extract

15 Oreo cookies, broken into pieces

Whipped cream, for topping (optional)

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Crush 25 Oreo cookies into fine crumbs and mix with melted butter until combined.
Press mixture into the bottom and sides of a 9-inch pie dish. Refrigerate to chill.
In a large bowl, whip cold heavy cream with half of the powdered sugar until stiff peaks form. Set aside.
In another bowl, beat softened cream cheese, remaining powdered sugar, sour cream, and vanilla extract until smooth and creamy.
Gently fold whipped cream into the cream cheese mixture until well combined.
Stir in broken Oreo pieces.
Spread filling evenly into the prepared crust and smooth the top.
Refrigerate for 4–6 hours, or overnight, until set.
Before serving, top with whipped cream and extra Oreo pieces if desired.

A store-bought Oreo crust can be used instead of homemade.

Keep the Oreo filling when making the crust for better texture and flavor.

Chill overnight for best results.

Substitute sour cream with Greek yogurt if needed.

Do not freeze, as the filling becomes grainy when thawed.