Ingredients
Crust
- 25 Golden Oreos (do not remove the filling)
- 4 Tablespoons butter melted (salted or unsalted is fine)
Cheesecake Squares
- 32 oz cream cheese softened to room temperature (use brick-style cream cheese, not the sort sold in tubs)
- 1 ¼ cup granulated sugar (250g)
- 1 cup sour cream (226g)
- 1 cup Funfetti cake mix (130g)
- 2 teaspoons vanilla extract
- 3 large eggs, lightly beaten room temperature preferred
- ¼ cup colored sprinkles (72g)
Recommended Equipment
- 13×9 baking pan
- Food Processor
- Mixing bowls
Instructions
- Preheat oven to 350F (175C) and line a 13×9 metal pan with parchment paper (I like to use enough that it goes up the sides of the pan (this helps keep the cheesecake from cracking as the parchment will allow it to constrict as it cools).
- Place Golden Oreos in a food processor and process cookies into fine crumbs.25 Golden Oreos
- Add melted butter, process until fully incorporated.4 Tablespoons butter
- Pour cookie crumbs into the bottom of prepared and tamp down into an even layer. Set aside.
- Using an electric mixer, cream together cream cheese and sugars until smooth and creamy. and sour cream until smooth.32 oz cream cheese,1 ¼ cup granulated sugar
- Add sour cream, cake mix, and vanilla extract and stir on low-speed until smooth, scraping down the sides with a spatula as needed to make sure all ingredients are well-combined.1 cup sour cream,1 cup Funfetti cake mix,2 teaspoons vanilla extract
- Add eggs, one at a time, stirring until just combined after each addition.3 large eggs, lightly beaten
- Add colored sprinkles and stir quickly by hand until combined.¼ cup colored sprinkles
- Pour cheesecake batter evenly into prepared pan over crust.
- Bake at 350F for 35-40 minutes (center of cheesecake should be set).
- Top with homemade whipped cream and additional sprinkles, if desired.
- Refrigerate at least 4 hours before cutting and serving.
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