Ingredients
Method
- Place the Oreo cookies for the crust in a food processor and pulse until fine crumbs form. Mix with melted butter until evenly combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
- In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract and mix until fully incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream gently into the cream cheese mixture.
- Fold in the chopped Oreo cookies.
- Divide the filling into three portions. Leave one portion white, tint one portion red, and tint one portion blue using gel food coloring.
- Spoon alternating dollops of the colored fillings into the prepared crust. Gently swirl with a knife for a fireworks-inspired pattern.
- Smooth the top and refrigerate for at least 6 hours or overnight.
- Before serving, decorate with whipped cream, Oreo halves, strawberries, blueberries, and patriotic sprinkles.
- Slice and serve chilled.
Notes
For the cleanest slices, chill overnight before serving.
Use gel food coloring rather than liquid coloring to avoid thinning the cheesecake filling.
Store covered in the refrigerator for up to 5 days.
Freeze individual slices for up to 2 months in airtight containers.
If you do not have a springform pan, use a deep pie dish and serve directly from the dish.
Use gel food coloring rather than liquid coloring to avoid thinning the cheesecake filling.
Store covered in the refrigerator for up to 5 days.
Freeze individual slices for up to 2 months in airtight containers.
If you do not have a springform pan, use a deep pie dish and serve directly from the dish.