Steps
- Preheat oven to 350°F. Crush or pulverize your chocolate sandwich cookies (filling included) until fine. Pour into a small bowl with melted butter. Stir to fully combine butter with crushed chocolate sandwich cookies.
- In a 9” pie dish or springform pan, pour in chocolate sandwich cookie mixture. Use your hand or bottom of a flat cup to press the mixture into a thin, even layer across the bottom and up the sides of the dish.If using a springform pan, only spread chocolate sandwich cookies mixture into a layer on the bottom, not up the sides.
- Bake crust for 10 minutes, remove from oven and allow to cool completely.
- Once crust is cool, combine the melted milkshake with the entire packet of no-bake cheesecake filling mix in a large bowl. Follow package instructions using a stand mixer or with a hand mixer.
We will not be using the crust packet in this recipe. Save for another treat in the future! - Pour cheesecake filling into cooled crust, refrigerate for at least two hours or cover it and chill overnight.
- Slice cheesecake into 8 or 12 slices and serve immediately. Store leftovers in the fridge for up to 6 days, covered.
