Instructions

• Start by crushing the 48 Oreo cookies into fine crumbs. You can do this using a food processor or by placing them in a zip-top bag and crushing them with a rolling pin. In a mixing bowl, combine the crushed Oreos with the melted butter until the mixture resembles wet sand.
• Pour the Oreo crumb mixture into the bottom of a 9x13-inch baking dish. Press it down firmly to create an even layer. Use the back of a measuring cup or your hands to ensure it’s tightly packed. Place the dish in the refrigerator to set while you prepare the filling.
• In a small bowl, mix the unflavored gelatin with cold water. Let it sit for about 5 minutes until it blooms. Afterward, gently heat the mixture in the microwave for about 15 seconds or until the gelatin is completely dissolved. Set it aside to cool slightly.
• In a large mixing bowl, beat the cream cheese and granulated sugar together with an electric mixer until smooth and creamy. Gradually add the milk, mixing until fully incorporated. Finally, stir in the dissolved gelatin until well combined.
• Gently fold in the Cool Whip using a spatula. Be careful not to deflate the mixture; you want it to remain light and fluffy.
• Pour the cream cheese filling over the prepared Oreo crust, spreading it evenly. Top with the additional crushed Oreo cookies for added texture and crunch. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
• Once set, cut the cheesecake into bars and serve chilled. Enjoy these creamy, chocolatey delights with friends and family!