Instructions

1. Prepare an 8x8 square baking dish with two pieces of parchment paper. Set aside.
2. In a large bowl or ziplock bag crush Oreo’s. Melt butter for 20 seconds in the microwave. Add 10 more seconds at a time if needed. Pour the melted butter into the crushed Oreo’s.
3. Place Oreo mixture into the prepared 8x8 dish and spread out to cover the whole bottom. Making sure to press down as you go. Use a glass to help make sure it is tightly packed.
4. In a medium mixing bowl beat the heavy whipping cream until stiff peaks form. Keep cool by placing this back into the refrigerator.
5. In a large mixing bowl beat together the cream cheese, sugar and salt. Scrape down the sides as needed. Beat until the three ingredients are mixed well. Add vanilla, lemon juice, pumpkin puree, and pumpkin pie spice.
6. Beat until all ingredients are well combined. Gently fold in the prepared heavy whipping cream.
7. Spoon the cheesecake filling onto the Oreo crust. Place in the refrigerator for 8 hours or overnight.
8. For the whipped cream add heavy whipping cream, powdered sugar, and vanilla to a large bowl and beat until stiff peaks form. Place in a piping bag with a tip you prefer. Add to the top of your pumpkin cheese cake.
9. Sprinkle with pumpkin pie spice or cinnamon.