Cookies Cheesecake Oreo

st

• 20 Oreo cookies (regular or Double Stuf)
• 5 Tbsp butter , melted

Filling

• 24 oz . (675g) cream cheese, softened
• 1 cup (200g) granulated sugar
• 1 cup (240g) sour cream or plain full-fat yogurt
• 1 Tbsp vanilla extract
• 3 large eggs
• 18 Oreo cookies , crumbled (regular or Double Stuf), crumbled
• Whipped cream , for topping (optional)

Instructions

1. Adjust the oven rack to the lower third position and preheat oven to 350°F (175°C). Place a 9-inch springform in the center of a large sheet of heavy duty aluminum foil (about 18 by 18-inches). Carefully wrap foil around sides of cheesecake pan (be careful not to create any holes in the foil, the whole purpose of the foil is to prevent water from leaking in to the cheesecake so if it tears water will leak in through the separation in the bottom of the pan). Spray inside of springform pan with non-stick cooking spray, set aside.
2. For the crust:
3. In a food processor or blender, pulse 20 Oreos to fine crumbs. In a medium mixing bowl stir together the Oreo crumbs and melted butter until well combined. Press into an even layer in bottom of prepared springform pan. Bake in preheated oven 9 - 10 minutes. Allow to cool as you prepare the filling.
4. For the filling:
5. Using a hand-held electric mixer or a stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar until smooth and creamy. Add in the sour cream or yogurt and the vanilla and mix well. Add eggs one at a time and mix on low speed just until combined. Gently fold in 13 crumbled Oreo cookies. Do not over-mix. Pour the filling into the cooled crust. Place the springform pan into a large roasting pan and place in the oven. Fill the roasting pan up with hot water until the water level comes about halfway up the outside of the cheesecake pan.
6. Bake in preheated oven 50 - 60 minutes, or until the center is almost set. Turn the oven off and open the door slightly. Let the cheesecake rest in the oven for 1 hour. Remove from oven and allow to cool completely at room temperature. Refrigerate for at least 4 hours or overnight. Loosen the cheesecake from the rim of the pan and remove the rim. Top with whipped cream, crumble remaining 5 Oreos and sprinkle over cheesecake. Cut into slices and serve chilled. Cover the cheesecake and store in refrigerator up to 4 days.
7. Recipe source: recipe is excerpted from Sally's Baking Addiction cookbook by Sally McKenney. Reprinted with permission from Race Point Publishing.

Nutrition Disclaimer

https://www.cookingclassy.com/cookies-n-cream-cheesecake/