To make our crust we’ll be using the entire Oreo cookie. No need to remove the creme filling. Crush 14 oz of cookies until finely grounded; for best results use food processor or blender and place 1 oz of cookies aside for topping
Cut and place parchment circle on bottom of pan and then lightly oil sides of springform pan
Place cookie mixture into 9 inch springform pan
Use fingers to press crumbles into bottom of springform pan forming your oreo cookie crust. Side aside.
In small bowl prepare vegan egg mixture. Set aside
In large bowl blend together(with hand mixer or food processor) cream cheese, heavy cream, flour, sugar, vanilla, lemon juice & vegan egg. Blend well.
Pour mixture into pan on top of cookie crust. Sprinkle with remaining 1 oz of crushed oreo cookies.
Bake for 45 minutes. Test for doneness by inserting a toothpick if any batter sticks, cook few more minutes and test again
When done allow to cool for 45 minutes in springform pan. Cool completely before releasing from pan
Release from pan and refrigerate for 2/3 hours before cutting to allow to fully set
Garnish & Serve
Before serving top with whip cream and oreo cookies for decoration
NotesHow long will this vegan gluten-free cheesecake keep for?Your cheesecake will last for about a week in the refrigerator. Make sure to cover so odors from the refrigerator don’t seep in and the cake doesn’t dry out.Can I freeze? This cheesecake is perfect for making in advance and freezing for later. Wrap well before freezing and thaw overnight in the refrigerator before serving. We’ve frozen up to a month in advance.