Prepare the Cheesecake Filling:
In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Stir in the crushed Oreo cookies until well combined. Set aside.

Stuff the Oreos:
Gently separate each Oreo cookie into two halves. Using a spoon or your hands, scoop out a small amount of the cookies and cream cheesecake filling and place it on one half of each Oreo. Carefully sandwich the cookies back together to seal in the cheesecake filling. Repeat with the remaining Oreos.

Make the Batter:
In a separate bowl, whisk together the flour, sugar, baking powder, and salt. Add the egg, milk, and vanilla extract, and whisk until the batter is smooth and thick (add a little extra milk if needed to get the right consistency).

Heat the Oil:
In a large pot or deep fryer, heat about 3-4 inches of vegetable oil to 350°F (175°C). You can check the temperature with a thermometer or drop a small amount of batter into the oil – if it sizzles and rises to the surface quickly, the oil is ready.

Dip and Fry the Oreos:
Dip each stuffed Oreo cookie into the batter, making sure it’s fully coated. Carefully place the battered Oreo into the hot oil and fry for 2-3 minutes, or until golden brown and crispy. Fry a few at a time to avoid overcrowding the pan.

Drain and Serve:
Using a slotted spoon, remove the fried Oreos from the oil and place them on a paper towel-lined plate to drain excess oil. Dust with powdered sugar while still hot.

Serve and Enjoy:
Serve the Cookies & Cream Cheesecake Deep-Fried Oreos immediately while they’re warm and crispy. Optionally, drizzle with chocolate or caramel sauce for extra indulgence.