Oreo Cheesecake Bars

Ingredients

• 20 Oreo cookies
• 4 tablespoons butter (melted)
• 2 bars (8 oz) cream cheese (softened)
• 1 cup granulated sugar
• 2 large eggs
• 1/3 cup sour cream
• 2 teaspoon vanilla extract
• 10 Oreo cookies (roughly chopped)
• 16 whole Oreo cookies

Instructions

1. 1

   Preheat the oven to 325℉. Line an 8x8-inch square baking dish with parchment paper, leaving an overhang on the sides for easy removal later.

2. 2

   --- Make Oreo Cookie Crust ---

3. 3

   Place 20 oreo cookies into a large Ziploc bag and seal it tightly. Use a rolling pin, or another heavy object, to crush the cookies into fine crumbs. Take your time to really break them down evenly. You can also use a food processor to do this if you have one.

4. 4

   Transfer the Oreo crumbs to a mixing bowl and add in the melted butter. Stir everything together with a fork until the mixture looks like wet sand and holds together when pressed. Press the mixture firmly into the bottom of the prepared pan to form an even layer.

5. 5

   Bake for 10 minutes. Remove the pan from the oven and let it cool while you prepare the cheesecake mixture.

6. 6

   --- Make Oreo Cheesecake ---

7. 7

   In a large mixing bowl using an electric hand mixer, or use a stand mixer with the paddle attachment, beat the cream cheese until it's smooth and creamy.

8. 8

   Add the sugar and mix until well combined.

9. 9

   Add the large eggs, one at a time, beating well after each addition.

10. 10

    Add the sour cream and vanilla extract, and mix until the batter is smooth.

11. 11

    Gently stir in the 10 Oreo cookies that have been roughly chopped.

12. 12

    --- Oreo Cookie Layer & Bake ---

13. 13

    Place 16 whole Oreo cookies in a single layer on top of the cooled crust.

14. 14

    Pour the cheesecake mixture over the Oreo layer, spreading it out evenly with a spatula.

15. 15

    Bake for 45-50 minutes or until the edges are set and the center is only slightly jiggly.

16. 16

    Remove the pan from the oven and allow it to cool completely to room temperature, on top of a cooling rack.

17. 17

    Once completely cooled, cover the pan with plastic wrap and refrigerate for at least 4 hours, or until fully chilled and set.

18. 18

    To serve, use the parchment paper overhang to lift the cheesecake out of the pan. Cut into squares and serve chilled. Enjoy!