Ingredients
- 40 Oreo cookies divided
- 4 Tablespoons butter melted (55g)
- ¼ teaspoon salt
- 32 oz cream cheese softened to room temperature (910g)
- 1 cup granulated sugar (200g)
- ¾ cup sour cream (180g)
- 4 large eggs room temperature preferred
- 1 teaspoon vanilla extract
Recommended Equipment
- Food Processor
Instructions
- Preheat oven to 325F (160C). Line a 13×9 baking pan with foil and set aside.
- To make the crust, place 25 of your Oreo cookies in a food processor and pulverize until they are fine crumbs. Add butter and salt and pulverize again, until completely combined.
- Pour cookie crumb mixture into prepared baking pan and use the back of a spoon to press the crumbs firmly into an even layer. Set aside.
- Break your remaining 15 Oreo cookies into pieces — do not completely pulverize them but break them into fragments (to do this, I place the cookies in a large Ziploc bag and whack them a few times with a rolling pin). Set aside.
Cheesecake Layer
- In a stand mixer (or in a large bowl with a hand-mixer), cream together softened cream cheese and sugar, scraping down the sides with a spatula occasionally to ensure ingredients are mixed well.
- Add sour cream and stir well, pausing once to scrape down the sides and bottom of the bowl.
- Add eggs, one at a time, beating until just mixed after each addition (and scraping down the sides after each addition)
- Stir in vanilla extract and then use a spatula to stir in cookie pieces.
- Spread cheesecake batter evenly over prepared cookie crust. If desired, sprinkle a few additional Oreo pieces over the top of the cheesecake.
- Bake on 325F (160C) for 40 minutes, or until center is set (center should bounce back if lightly touched).
- Allow to cool to room temperature, and then place in refrigerator for at least 6 hours before cutting and serving.
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