1 - 14.3oz.package of chocolate sandwich cookiesapproximately 36 cookies
1/3cupsalted buttermelted (plus more for greasing the pan)
Chocolate Cheesecake Layer Ingredients:
16ouncesof cream cheesesoftened
1cupof powdered sugar
¼cupof unsweetened cocoa powder
1teaspoonof vanilla extract
½cuphalf ‘n’ half⅓ cup whole milk can be substituted
2- 21oz.cans cherry pie filling
16oz.tub of frozen whipped toppingCool Whip, thawed
Grease a 9x13 glass baking dish with butter and set aside.
In the bowl of a food processor, pulverize the Oreo cookies until small even crumbs form. Add the melted butter to the cookie crumbs and pulse until combined.
Press the crust mixture into the prepared baking dish and place it in freezer to chill while preparing the next layer.
With a hand mixer, beat together cream cheese, powdered sugar, cocoa powder, vanilla extract, and the cream. Continue beating until the mixture is smooth and fluffy.
Spread the chocolate cheesecake layer over the chilled crust.
Use a spatula to carefully spread the cherry pie filling evenly over the cheesecake layer (if the cheesecake layer appears too soft, you can chill the dish in the freezer for 15 minutes or so between each layer to help firm up the surface.
Top with the Cool Whip, reserving about a cup to pipe swirls on top of the lush if you wish.
Spread the Cool Whip smooth. Sprinkle with chocolate sprinkles.
Use a piping bag and tip #1M to pipe 16 soft swirls of Cool Whip on top of the lush.
Place the lush in the freezer to firm up for at least 2 hours.