• Place cream cheese on counter to soften for one hour

Make the Crust

• Prepare the crust by adding 28 gluten free Oreos to a food processor and pulse until fine crumbs are formed
• In a microwave safe mug, melt the butter for 45 seconds until is has completely melted
• Add the cookie crumbs and melted butter to an 8 or 9 inch pie pan and mix together using a fork
• Using the bottom of a glass, press the crust down and out to the sides to level it out

Make the Filling

• Add heavy cream and maple syrup to the bowl of your mixer and attach a whisk attachment. Whisk for 1-2 minutes at medium speed until stiff peaks have formed, and set aside
• In a separate mixing bowl, add cream cheese and honey. Using a paddle attachment, cream together on medium speed until smooth
• Fold whipped cream into cream cheese mixture by hand until incorporated and smooth
• Pour cheesecake filling onto crust and smooth out using a silicone spatula
• Refrigerate for at least one hour before serving!