Here is a concise summary of the provided transcript:
**Recipe:** Super Easy and Delicious Peeled Oreo Cake (Frozen Cheesecake/Pie)
**Key Ingredients:**
* 63-65 Oreo cookies (for base, mixing, and decoration)
* 135g unsalted butter/margarine
* 600ml whipping cream
* 570g cream cheese (3 bars)
* 230g icing sugar
* 2 tbsp vanilla essence
**Simplified Steps:**
1. Prepare base: Blend 35 Oreos, mix with softened butter, and press into a 23cm mold.
2. Chill base in the refrigerator.
3. Whip whipping cream and set aside in the freezer.
4. Beat cream cheese with icing sugar, Oreo cream, and vanilla essence.
5. Combine whipped cream and cheese mixture.
6. Mix in 20 chopped Oreos and pour into the prepared mold.
7. Decorate with remaining Oreos and freeze for at least 4 hours or overnight.
8. Unmold and serve.
**Servings:** 8-10
**Special Note:** Freeze time allows for easy unmolding. Perfect for any time of the year or as a gift.
Here are the key facts extracted from the text, without opinions, with each fact numbered and in short sentences:
**Ingredients:**
1. Unsalted butter or margarine is used (equivalent of 135g or 9 tablespoons).
2. 35 Oreo cookies are used for the base (weighing 225g).
3. Additional ingredients include:
* 2.5 cups of whipping cream (600ml)
* 3 bars of cream cheese (570g total)
* 2 cups of icing/powdered sugar (230g)
* 28 Oreo/chocolate cookies
* 2 tablespoons of vanilla essence
**Equipment:**
4. A removable mold with a diameter of 23cm x 7cm height is used.
5. Wax paper or butter is used for easy unmolding.
**Instructions:**
6. The butter must be at room temperature.
7. The Oreo cookies are separated into filling and biscuits.
8. The biscuits are ground into flour using a blender, food processor, or plastic bag.
9. The mixture is integrated with butter using hands or latex gloves.
10. The mixture is pressed into the mold and refrigerated.
11. Whipping cream is chilled in the refrigerator for at least 30 minutes.
12. Cream cheese is beaten with icing sugar and vanilla essence.
13. The whipped cream and cream cheese mixtures are combined.
14. 20 cookies are cut into desired sizes and mixed with the combined mixture.
15. The final mixture is poured into the mold and frozen for at least 4 hours.
**Servings and Storage:**
16. The recipe yields 8-10 servings.
17. The total amount of cookies used is 4.5 packages (126g each).
18. The cake can be stored in the freezer and is perfect for any time of the year.