Ingredients For the crust: 2 ½ cups Oreo cookie crumbs, about 26 Oreo cookies 6 tablespoons unsalted butter, melted For the cheesecake filling: 8 ounce cream cheese, room temperature 1 cup powdered sugar 1 teaspoon vanilla extract 8 ounces Cool Whip For topping: 1 (20 ounce) can cherry pie filling Directions To make crust: Finely crush the cookies in a food processor, add melted butter and blend until it’s all moistened Press crumb mixture onto the bottom and up the sides of prepared 9-inch springform pan by lightly greasing the edges of the pan with cooking spray and use a teaspoon to level the top of the sides Place in the freezer while you make the filling To make cheesecake filling: In a large bowl, use an electric mixer to combine powdered sugar and cream cheese until smooth Add vanilla extract, whipped topping and continue mixing at low speed until combined Spread filling on top of chilled crust and spread it out evenly Top with cherry pie filling Chill until set at least one hour Serve
Cherry Cheesecake Pie
