Ingredients:For the Crust
30 Oreo cookies, broken into rough pieces
7 Tablespoons unsalted butter, softened
For the Filling
1 cup whole milk, divided
4 extra large egg yolks
1/4 cup unbleached all-purpose flour
8 ounces white chocolate, chopped
2 pounds regular cream cheese (not low fat), cut into 1-inch chunks and softened
1/2 cup confectioners' sugar
2 teaspoons pure vanilla extract
1/8 teaspoon kosher salt
16 Oreo cookies, broken into rough pieces
For the Topping
1 cup heavy whipping cream
1 Tablespoon granulated sugar
8 mini-Oreo cookies
Instructions:
For the Crust
In the bowl of a food processor, process the cookies and butter until finely ground. Press the mixture evenly into the bottom and sides of a 9-inch springform pan. Refrigerate until set, at least 1 hour or up to 2 days.
For the Filling
Heat 3/4 cup of the milk in a medium saucepan over medium heat just until simmering. Meanwhile, whisk the egg yolks, flour, and remaining milk in a a large bowl until smooth. Slowly whisk the hot milk into the yolk mixture to temper the yolks. Return the entire mixture to the saucepan and cook over medium heat, whisking constantly, until very thick and glossy, 1 to 2 minutes. Off heat, whisk in the white chocolate until melted. Transfer the pudding to a bowl and press a sheet of plastic wrap directly on the surface. Refrigerate until cold and set, at least 1 hour or up to 2 days.
With a stand mixer or a hand held mixer, beat the cream cheese, sugar, vanilla, and salt on medium-high speed until light and fluffy, about 2 minutes. Reduce the speed to medium-low and mix in the chilled pudding until just combined, about 30 seconds. Pour one-quarter of the cream cheese mixture evenly into the chilled crust and sprinkle one-third of the broken cookies over the surface. Repeat the process twice, then top with the remaining filling. Refrigerate until set, at least 6 hours or overnight. (Cheesecake can be wrapped in plastic wrap and refrigerated for up to 3 days.)
For the Topping
In a chilled bowl, whisk together the cream and sugar until soft peaks form. Transfer the mixture to a piping bag fitted with a star-tip and pipe rosettes around the edge of the cake. Garnish with the mini cookies; slice and serve.
