Whip heavy cream until it reaches stiff peaks, then add 1/3 to the cheesecake mixture and combine. Tip: Use a chilled mixing bowl and whisk to whip the cream. We stick the bowl and whisk in the freezer for a few minutes before we start. Gently fold in the rest of the whipped cream until well blended.
Make the cheesecake filling and freeze. In a large bowl, beat the mascarpone and ¼ cup of the sugar using hand beaters until fully incorporated. In a separate bowl, combine the heavy cream, the remaining 3 tablespoons sugar, vanilla extract, almond extract and a pinch of salt.

Instructions. Line a 9x13 pan with foil. Place the wafer cookies in a food processor and pulse until you get 4 cups of crumbs. Stir the crumbs in the butter.

In a stand mixer (with beater attachment) or with a hand mixer, add room temperature cream cheese and beat until smooth. Add in sugar and vanilla and beat the mixture until combined. Fold in chopped Fireworks Oreo cookies and whipped cream until combined. Spoon mixture over chilled crust and spread out evenly.
In a large bowl, mix graham crackers, melted butter, powered sugar, and 1 cup peanut butter until well blended. Press crust into pan. In a microwave safe bowl, microwave chocolate and remaining 2 tablespoons peanut butter until melted (microwave for 30 seconds at a time, stirring between).
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cheesecake bars recipe no bake