No-Bake Oreo Cheesecake Bars in 6h 20min

Instructions:

1. Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. Mix the 280g crushed Oreos and 70g melted butter in a bowl until the mixture resembles wet sand.
3. Firmly press the crust mixture into the bottom of the prepared pan using the back of a spoon.
4. Place the pan in the freezer for 10 minutes to set the base.
5. Beat the 450g softened cream cheese and 60g powdered sugar together using an electric mixer until completely smooth and aerated.
6. Mix in 120g Greek yogurt and 5ml vanilla extract, scraping down the sides of the bowl to ensure no lumps remain.
7. In a separate chilled bowl, beat 240ml cold heavy whipping cream until stiff peaks form.
8. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula with a slow under-and-over motion to maintain aeration.
9. Gently stir in 115g chopped Oreo pieces until evenly distributed.
10. Spread the filling evenly over the chilled crust and smooth the top with a spatula.
11. Cover the pan with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
12. Lift the bars out of the pan using the parchment paper overhang.
13. Using a hot knife (dipped in hot water and wiped dry), slice the block into 12 clean squares.