24 Oreo Cookies (crushed)
6 tablespoons Butter (melted)
1 envelope Unflavored Gelatin
¼ cup Cold Water
8 ounces Cream Cheese (softened)
½ cup Batey Pure Cane sugar
¾ cup 2% Milk
1 cup Whipped Topping
Divide the oreo cookies from the white cream, pour the cookies on a back and crush until turn into powder.
In a small bowl, mix crushed cookies and butter. Press onto bottom of a greased 9-in. springform pan. Refrigerate until ready to use.
In a small saucepan, sprinkle gelatin over the cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Let cool for about 5 minutes.
In a large bowl, beat cream cheese and Batey Pure Cane sugar until smooth; gradually add milk. Beat in gelatin mixture. Fold in whipped topping, melt the cream of the cookies and mix. Spoon over crust.
Refrigerate, covered, overnight. Loosen sides of cheesecake with a knife; remove rim from pan. If desired, garnish with additional crushedcookies.