A quick reminder to lightly cooking spray a 9 X 13 baking dish or pan so that this perfect dessert recipe doesn’t stick.

Melt the butter and add it to the Oreo cookie crumbs, and mix well with a fork

Press the cookie crumb mixture into the baking dish and spread evenly. This is the base of your lasagna. Put this in the refrigerator while you make the cheesecake mixture

Beat cream cheese on medium-high speed until light and fluffy.

Add the dry ingredients: powdered sugar and white sugar. Mix into cream cheese, with mixer on low.

Fold in heavy cream and vanilla extract. Beat on medium speed until whipping cream is fully mixed into cream cheese. 

Add cherry jam and mix into the batter.

Add cool whip and beat on medium speed until mixture is well combined. Divide in half

Cover cookie crumb base with a layer of the cream cheese batter and spread evenly.

Sprinkle 3 packets of mini Oreo cookies over the cheesecake layer.

Spoon one can of cherry pie filling over the mini Oreos and cream cheese. 

Repeat this once more, finishing with two cans of cherry pie filling for the top

Leave the lasagna in the refrigerator for about 2 hours before serving.   Store in an air-tight container and keep refrigerated. Best served cold.