Ingredients
42 regular Oreo cookies divided
5 tablespoons unsalted butter melted and cooled
32 ounces cream cheese softened to room temperature
1 cup sugar
1 cup sour cream
1 teaspoon pure vanilla extract
4 large eggs
whipped cream and sprinkles optional garnishes
Instructions
Heat oven to 325° F. Line a 13″ x 9″ pan with foil, with ends of foil extending over sides, and set aside.
In food processor, pulse 30 of the Oreos (use the whole cookie) until finely ground. Drizzle in melted butter and blitz a few times to evenly combine. Press onto bottom of prepared pan.
In large bowl, beat cream cheese and sugar with electric mixer until blended. Add sour cream and vanilla, and mix well. Add eggs, 1 at a time, beating on low speed after each, just until blended.
Roughly chop remaining cookies (reserve all the tiny cookie crumbs for next step) and gently fold them into the batter. Pour mixture over crust.
Sprinkle top of batter with reserved tiny cookie crumbs. And then bake for 45 to 50 minutes, or until center is almost set. Remove from oven and let cool completely at room temperature. Then refrigerate for at least 4 hours or overnight.
Use foil handles to lift cheesecake from pan before cutting into bars. Mine are cut into 1-1/2″ squares, but you can make them bigger or smaller, whatever you like.
Notes
If you’d like to use a springform pan, grab a round 10″ springform pan with tall sides. Wrap heavy foil around the bottom and up the sides. Use the same ingredients and instructions as if you were using a 9″ x 13″ pan. The only thing that will be different is that the baking time will need to increase, as this variation in the springform pan will yield a much thicker cheesecake. Bake until the center is almost set, about 80 minutes (1 hour and 20 minutes).
