Cookies (for the crust) Butter (melted, for the crust) White chocolate Cream cheese Vanilla extract Heavy cream
Instructions:
Prepare the Pan: Line the sides and the bottom of a 7-inch (18 cm) springform pan with parchment paper. Make the Crust: Crush cookies into fine crumbs using a food processor or a Ziploc bag. Add melted butter and mix until combined. Press the mixture into the bottom of the springform pan. Refrigerate while making the filling. Melt the White Chocolate: Melt the white chocolate over a water bath. Allow it to cool down slightly. Prepare the Filling: In a mixing bowl, add cream cheese and vanilla extract. Mix until everything is combined and smooth, ensuring Decorate: Before serving, decorate the top of the cheesecake with cookie crumbs or fresh fruits if desired.there are no lumps in the mixture. Whip the Heavy Cream: In a separate bowl, whip the heavy cream to medium peaks. Combine: Gradually fold the whipped cream into the cheesecake mixture until well combined. Fill the Pan: Pour the filling into the prepared pan over the crust. Smooth the top with a spatula. Chill: Refrigerate the cheesecake overnight to set.
