Ingredients:

  • 36 Oreo Cookies (approx. 400g) for the crust
  • 6 tbsp unsalted butter (85g), melted
  • 1 pinch flaky sea salt
  • 16 oz cream cheese (450g), softened to room temperature
  • 1 cup powdered sugar (120g), sifted
  • 1 tsp vanilla extract
  • 12 oz whipped topping (340g)
  • 7 Oreo cookies (approx. 80g), roughly chopped for garnish
  • 2 tbsp chocolate sauce

Instructions:

  1. Pulse 36 cookies in a food processor until they reach the consistency of coarse sand. Mix with melted butter and salt until it looks like wet soil.
  2. Firmly press the cookie mixture into the bottom of a 9x13 inch baking dish. Freeze for 10 minutes to set while preparing the filling.
  3. In a large bowl, beat the softened cream cheese with an electric mixer for 3 minutes until completely smooth. Sift in powdered sugar and add vanilla, beating until fluffy.
  4. Gently fold the whipped topping into the cream cheese mixture using a rubber spatula until no streaks remain.
  5. Spread the filling evenly over the chilled crust using an offset spatula.
  6. Top with chopped Oreo cookies and a drizzle of chocolate sauce. Refrigerate for at least 4 hours before slicing into squares.