RECIPE: No-Bake Oreo Cheesecake

Crust
30 Oreo cookies
7 tablespoons unsalted butter, at room temperature

Filling
1 cup whole milk, divided
4 large egg yolks
1/4 cup all-purpose flour
8 oz white chocolate, finely chopped
4 (8 oz) packages cream cheese, at room temperature
1/3 cup confectioners' sugar
2 teaspoons vanilla extract
1/8 teaspoon salt
12 Oreo cookies, roughly chopped

To make the crust: Add the Oreos to the bowl of your food processor and pulse a few times until coarsely chopped. Cut the butter into several pieces and add to the food processor. Pulse until the cookies are finely ground and the butter has been incorporated (the mixture should resemble wet sand). Transfer the mixture to a 9-inch springform pan and press into an even layer on the bottom and up the sides of the pan. Chill in your refrigerator until set for at least 1 hour, or up to 2 days.

To make the filling: Add 3/4 cup of the milk to a medium saucepan and set over medium heat. Bring to a simmer. In the meantime, in a heatproof bowl, whisk together the egg yolks, flour, and remaining 1/4 cup milk. When the milk is hot, slowly add it to the egg yolk mixture, whisking constantly. Pour back into the saucepan and set over medium heat. Cook, whisking constantly, until the mixture is very thick and glossy, about 2 minutes. Remove the pan from the heat and add the white chocolate. Whisk until the chocolate is completely melted and the mixture is smooth. Pour the mixture through a fine-mesh strainer into a heatproof bowl then press a piece of plastic wrap directly on the surface (this will prevent a skin from forming) and refrigerate until set, at least 1 hour or up to 2 days. 

To assemble the cheesecake: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar, vanilla, and salt. Beat on medium speed until light and fluffy. Add the pudding, and mix on low speed just until combined. Add 1/4 of the filling to the crust, then sprinkle with about 1/3 of the chopped Oreos. Repeat two more times with filling and Oreos, then top with the remaining filling. Chill the cheesecake in your refrigerator for at least 6 hours, or until set. Remove the sides of the pan and slice to serve. 

The cheesecake can be refrigerated for up to 3 days.