Preheat oven to 325°F. Line a 9 x 13-inch pan with foil, leaving a 2-inch overhang on two
sides (I spray mine with cooking spray).
2. Make the crust- place 28 Oreos in a food processor and process until finely ground. Pour
into a large bowl, add the melted butter, and stir with a flexible spatula until all crumbs are
moistened. Place the cookie-crumb mixture in the lined pan and, using your fingers, press the
mixture firmly and evenly into the bottom. Bake for 10 minutes, then remove to a wire
cooling rack (leave the oven on) while you make the filling. Snap the remaining Oreos in half,
put them in the food processor, and turn on and off quickly a few times, just until the cookies
are roughly chopped.
Make the filling- In a large bowl, using an electric mixer on medium speed, beat the cream
cheese and sugar until well blended, about 2 minutes. Scrape down the sides and bottom of
the bowl with a flexible spatula and beat again until uniform. Beat in sour cream, vanilla and
salt. Scrape down the bowl and mix again. Add the eggs, one at a time, beating well after
each. After beating in the last egg, scrape down the sides and bottom of the bowl and beat
one more time, to make sure the mixture is fully combined. Stir in chopped Oreos with the
same spatula.
Pour the cream cheese mixture over the baked cookie crust, smooth the top with the spatula,
and bake for 40 minutes, until the filling is set around the edges but still slightly wobbly in
the center when you gently shake the pan. Remove the pan to a wire rack to cool to room
temperature, about 1 hour. When cool, cover it with foil and refrigerate until well chilled, at
least 3 hours. (I chill mine overnight.)
To cut, use the foil overhang to lift the cheesecake out of the pan and place on a large cutting
board. Use a sharp chef’s knife to cut the cheesecake into bars, rinsing off the knife with hot
water and wiping it dry between each cut. Keep refrigerated until ready to serve.
Originally Submitted
3/26/2015
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