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Add all your wet ingredients into a small blender and blend on LOW for 5-7 seconds.
Add your dry ingredients into a bowl and mix to avoid clumping.
Then slowly combine wet with dry and fold till mixed but not overmixed.
Crush up your 4 oreo thins and mix into the batter.
Add the batter evenly to your 4 small (4in) springform cheesecake pans that are on top of an over safe pan with sides. Cover the bottoms with aluminum foil so the water bath doesn’t mix with the cheesecakes. Now add warm water into the pan.
Add to oven on 300 degrees F for 30 minutes. Then turn oven off and slightly open the door of the oven. Leave the cheesecakes in there for another 25 minutes.
Once done, let them cool at room temp for another 30 minutes. Then transfer to the fridge still in the springform pans to cool for 4-6 hours.
Then once ready, add your toppings fat free cool whip and crushed OREOs on top. Add to the freezer for 30-60 minutes to let the cool whip turn to ice cream. Then enjoy!