Oreo Cheesecake Bars

Ingredients

• 40 Oreo cookies (original NOT Double Stuf (about 1 family size package))
• 4 Tbsp butter (melted)
• 24 ounces block-style cream cheese (room temperature; 24 ounces = 3 (8oz) blocks)
• 3/4 cup granulated sugar
• 3/4 cup sour cream (room temperature)
• 2 tsp vanilla extract
• 1/4 tsp salt
• 3 large eggs (room temperature)

Instructions

1. 1

   Preheat oven to 325℉. Line a 13x9-inch pan with parchment paper, leaving a 2-inch overhang on two sides (for easy lifting).

2. 2

   Place 26 Oreos in a food processor and process until finely ground. Empty crumbs into the prepared pan. Add the melted butter and stir until crumbs are evenly coated. Press buttered crumbs evenly onto the bottom of the pan. Bake crust at 325℉ for 10 minutes and transfer to a cooking rack.

3. 3

   Roughly chop the remaining 14 Oreos into semi-big pieces. Set aside.

4. 4

   In a large bowl, use an electric hand mixer to beat the cream cheese on medium speed. Once smooth and creamy, add the sugar and blend well. Scrape bowl.

5. 5

   Beat in the sour cream, vanilla, and salt. Scrape bowl. Add eggs, one at a time, beating well after each addition. Scraping the bowl as needed. Fold in half of the chopped Oreos.

6. 6

   Pour cream cheese mixture over crust, and spread evenly in the pan. Sprinkle the remaining chopped Oreos on top.

7. 7

   Bake cheesecake at 325℉ for 35-40 minutes, until filling is slightly wobbly in the middle and set on the outside. Transfer to a cooling rack for 1 hour.

8. 8

   Once the Oreo cheesecake has cooled to room temperature, place the pan in the refrigerator and chill for at least 2-3 hours.

9. 9

   To serve, run a hot knife along the sides of the cheesecake stuck to the pan, then lift the parchment paper overhang to lift the cheesecake out of the pan. Cut into squares and serve.