It’s official. I love oreo crusts. Now these look a little “fluffier” than they should. These bars are supposed to include one + a partial additional package of cream cheese. I knew that – saw it and it was noted. What did I do? Add two entire packages. I’m blaming this one on my husband. I was chatting with him while baking (he’s very cute), and he therefore distracted me. This does make a large amount of crust, so if you want a slightly thinner version (I mentioned I like crust right?) you could reduce the amount of cookies and butter slightly.
We didn’t end up going where I was originally taking these bars so I ate almost all of them myself. It was a horribly delicious idea.
Oreo Cheesecake Bars
- 23 Oreo cookies
- 2 Tbsp. unsalted butter, melted
- 12 oz. cream cheese, room temperature
- 6 Tbsp. sugar
- 6 Tbsp. sour cream, room temperature
- ½ tsp. vanilla extract
- ¼ tsp. salt
- 1 large egg plus 1 egg yolk
- 12 Oreo cookies, roughly chopped
Preheat the oven to 325˚ F. Line an 8 x 8-inch baking dish with foil.
For the crust, pulse the Oreos in the bowl of a food processor until finely ground. Add in the melted butter and pulse again until the crumbs are moistened. Press the crumbs into an even layer over the bottom of the 8×8 pan, and bake 10 minutes. Set aside to cool (but leave the oven on).
For the filling, beat the cream cheese on medium-high in your mixer (paddle attachment) until light and smooth, about 2 minutes. Mix in the sugar until well combined. Then mix in the sour cream, vanilla and salt. Beat in the egg and egg yolk on medium-high speed until incorporated, scraping down the bowl as needed. Stir in the chopped Oreos with a rubber spatula.
Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula. Bake for about 40 minutes, until the cheesecake is set around the edges but slightly wobbly in the center. Transfer the pan to a wire rack and let cool about 1 hour to room temperature. Cover the pan and refrigerate until well chilled, about 3 hours.
To cut the bars, pull the cake from the pan by lifting the foil up out of the pan. Place on a cutting board, peel away the foil, and slice into bars. Clean the knife blade between each slice to keep the edges neat. Keep refrigerated until ready to serve.