Crush Oreos by using a rolling pin or a food processor until they form a fine, sandy crumb. This will allow the base not to collapse or fall apart.
Always soften the cream cheese first before blending. This blends more smoothly, precluding lumps and creating a silky texture for the cheesecake.
Once the cheesecake batter is blended, fold in chopped dry fruits lightly. Too much whisking will destroy the light texture that you require.
Let the cheesecake chill in the refrigerator for a minimum of 6 hours, ideally overnight. Skimping on this step will make it too soft and sloppy.
Employ parchment paper or a removable-bottom pan to transfer the cheesecake smoothly without breaking it. It keeps the edges clean and businesslike.