Oreo Mousse Cheesecake

i did this a few nights ago... why did i call it oreo mousse cheesecake? simply because after it was taken out from the freezer... in about 20mins or so, the texture softened and it felt like eating mousse... maybe its due to the fact that i got the measurements wrongly and replaced some ingredients... HOWEVER, the end product *i still love it anyways* i will try another oreo cheesecake recipe soon and update again...

*kraft website replied to my comment: "You asked about the texture of the cheesecake and mentioned that it was similar to a mousse texture. That is the texture this cheesecake was meant to be. Refrigerated cheesecakes have a very different texture than baked cheesecake."*

Ingredients: (taken off kraft's website but certain ingredients are replaced, modified ***)

470g oreo cookies, divided
60g butter, melted (i chose scs unsalted butter)
500g cream cheese, softened
1/4 cup sugar
125g COOL WHIP Whipped Topping, thawed

Method:

1. COARSELY chop 15 of the cookies; set aside
2. Finely crush remaining cookies (in a ziplock bag for convenience); mix with butter
3. Press firmly onto bottom of a medium springboard pan. Refrigerate while preparing filling.
4. BEAT cream cheese and sugar in a large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping and chopped cookies. Spoon over crust; cover.
5. REFRIGERATE for 4 hours or until firm. Store leftovers in refrigerator.

*** because i got the measurements wrongly for the oreo crust base, after i cut the first slice, there were loose crumbs of oreos falling out.... you may sprinkle the loose crumbs on the cake for decoration