To make the crust:Remove filling from Oreo cookie shells, and place shells in a food processor. Blend until fine crumbs remain. Alternatively, if you do not have a food processor, a rolling pin and a heavy duty freezer ziplock back will do just fine. Seal bag with as much air removed as possible, and roll out until cookies are reduced to fine crumbs. You can also find Oreo cookie crumbs online and this is a nice little time saver.
Melt butter in a small microwave safe bowl, about 30 seconds. Be careful as butter might be hot and you do not want any splatter to burn you. Combine Oreo crumbs, melted butter, sugar, and vanilla in a bowl until a course sand-like mixture occurs.
Press firmly into your tart pan with a removable bottom. These pans are highly non-stick so buttering or spraying ahead of time is generally not necessary. Use a measuring cup to ensure sides and bottom of tart crust is as firmly packed as possible. Set aside.
To make the filling: Place cream cheese in a bowl and blend {by hand or with a mixer} until smooth, about 30 seconds. Add sugar, and mix to blend. Add pumpkin and heavy cream, and blend until incorporated, about 10 seconds. Add spices, vanilla, and egg. Give it another good mix until just blended. Do not overmix. Pour mixture into prepared crust.
To make the cream cheese swirl: combine all swirl ingredients in a small bowl and mix until no lumps remain, about 30 seconds. With a spoon, gently drop small spoonfuls, about a teaspoon each, onto various spots of the cheesecake tart. With a knife, ensuring that you don’t hit the bottom crust, gently swirl in the Cream cheese mixture.
Bake at 350° for 20-25 minutes or until crust is golden and tart looks mostly set. It will be slightly jiggly in the center, but will firm up as it cools.
To make the whipped cream: Add ingredients to a small bowl, and whip with a mixer or by hand until still peaks form.
Allow to cool completely {refrigerator recommended}. Top with cinnamon whipped cream plus a sprinkling of ground cinnamon if desired. Store covered in the refrigerator for up to three days. Enjoy!
