Start by greasing your pan so the crust doesn’t stick to it, use a cooking spray or butter.

Then, process the oreos in a food processor until they turn into crumbs.

Add the butter and processor again until it starts to clump together, then pour it into the pan and press it down and into the edges to form the crust. Set in the fridge until it’s ready for the filling.

Make the filling by adding all of the filling ingredients, except for the cool whip, to a large bowl and use a hand mixer to beat until creamy. This can take up to 5 to 10 minutes to get creamy, the softer your cream cheese, the less time it will take.

Then fold in the cool up and pour into your pan.

Spread out the mixture so it’s even on top and then chill for at least 6 hours in the fridge. Don’t try to rush it.

While it’s chilling, go ahead and make the topping by adding all topping ingredients to a bowl, stirring well, and then transferring to your piping bag. Once the cheesecake is set, decorate your cheesecake with the topping, slice, and enjoy!