Yield: 2 dozen
22 whole Oreo cookies
3 Tbsp unsalted butter, melted
12 whole Oreo cookies, roughly chopped
12 oz. cream cheese, softened
1/2 C sour cream
6 Tbsp sugar
1 egg, plus 1 egg yolk
1 tsp vanilla extract
1/4 tsp salt
Preheat oven to 325 F degrees. Line an 8x8 baking dish with parchment paper, leaving a 2 inch overhang on the sides.
For the crust:
Separate Oreo cookies and scrape filling into a bowl, and set aside.
Place cookies halves in a food processor and pulse for 5 seconds.
Drizzle in melted butter and pulse until mixture is the consistency of wet sand.
Transfer cookie crust to baking dish and use your hands to press it firmly and evenly o bottom and into corners and edges of the dish.
Bake for 10 minutes, remove, and let cool completely.
In a large bowl or mixer, beat softened cream cheese and Oreo filling until smooth. Beat in sugar and eggs.
Once eggs are incorporated, mix in sour cream, vanilla extract, and salt. Stir until combined.
Fold in chopped cookies, then pour batter into cooled Oreo crust.
Smooth mixture and bake for 35-40 minutes, or until center is set.
Note: baking time varies if you use a different size baking dish.
Turn oven off, but do not remove from oven. Keep oven door closed. Leave the cheesecake to cool for 1 hour.
Remove from oven and place in refrigerator for at least 4 hours, or overnight, before extracting parchment paper.
Cut into bars and serve.