For the Crust:
20 Oreo cookies
1 Tbl melted butter
Or 1 prepared chocolate crust
Place the Oreos in the bowl of a food processor. Pulse the cookies until fine. Add the melted butter and process until the cookie crumbs are evenly coated.
Press the cookie crumbs evenly into the bottom and sides of a 9 inch pie pan. Refrigerate the crust while making the filling.
For the Filling:
2 (8 oz ) packs of Cream Cheese
2/3 cup Sugar
2 Large Eggs
½ cup Heavy Cream
In the bowl of a stand mixer or with a hand mixer, beat the cream cheese until smooth. Add sugar and beat well until smooth and creamy, scraping down the bowl a few times. Add eggs one at a time and beat until incorporated. Add heavy cream and mix until smooth and creamy.
Pour mixture into prepared crust and bake at 350 degrees 45- 50 minutes or until the cream cheese mixture puffs up and the center no longer jiggles (you will see some cracks in the cream cheese). Remove from oven and allow the pie to come to room temperature.
For the Cranberry Topping:
3 cups Fresh Cranberries
½ cup Water
½ cup Sugar
Look through cranberries for stems and bad pieces. Rinse Cranberries. Place cranberries, water and sugar in a medium saucepan. Bring to boil, and cook stirring occasionally until cranberries have popped and the mixture has thickened slightly. Puree cranberries with an immersion blender or for a chunkier sauce, mash with a potato masher. Allow mixture to come to room temperature. Spread mixture over the pie.
Refrigerate pie overnight. Serve Chilled.