Ingredients

For the Crust:
• 22 Oreo cookies
• 3 tablespoons melted butter
• 1 tablespoon sugar

For the Filling:

• 16 oz cream cheese, softened
• 16 oz heavy cream
• 1 cup granulated sugar
• ¼ cup powdered sugar
• 1 large box (6 oz) cherry gelatin
• 12 oz frozen cherries, thawed
• 2 cups semisweet chocolate chips

Directions

1. Prepare the Crust:
   Crush Oreo cookies in a food processor until finely ground.
   Add melted butter and sugar to the crushed cookies. Mix until well combined.
   Press the mixture into the bottom and halfway up the sides of a springform pan.
   Refrigerate for at least 30 minutes to firm up.
2. Prepare the Filling:
   Beat cream cheese and granulated sugar until smooth and well mixed. Set aside.
   In a separate bowl, dissolve the cherry gelatin in 1½ cups of boiling water. Stir until completely dissolved. Allow to cool slightly.
   Dice half of the thawed cherries and set aside.
   In another bowl, whip heavy cream and powdered sugar until stiff peaks form.
   Once the gelatin begins to thicken but is not fully set, fold it into the whipped cream. Mix until fully blended.
   Gently fold the cream cheese mixture into the whipped cream and gelatin mixture until smooth.
   Fold in diced cherries and chocolate chips.
3. Assemble the Cheesecake:
   Pour the filling into the prepared crust, spreading it evenly.
   Garnish with whole cherries on top. Optionally, sprinkle with crushed cookies or additional chocolate chips for extra flair.
4. Chill and Serve:
   Refrigerate the cheesecake for at least 4 hours or until firm.
   Enjoy this creamy, no-bake cheesecake with a delicious blend of Oreo crust, cherry gelatin, and chocolate chips