So let me just state that when I made these killer Cookies and cream cheesecake bars I was the Love of everyones life… 🙂
That’s right I think these not only settled my undying sweet tooth I was having the other day bit also everyone else’s.
Who doesn’t love oreos and then when you combine it with cheesecake…. come on now…. Simply Heavenly!
I promise you all they won’t disappoint you!
If they do then let me know and I’ll take full blame… hehehe!
Oh and let me just say that this is a GREAT and fun recipe to do with your little ones… just see for yourself…. I should really call them Kayla’s Cookies and Cream Cheesecake bars!
Enjoy!
The first step you need is to gather all your ingredients to begin with.
Preheat oven to 325°F. Line a 9 x 13-inch pan with foil, leaving a 2-inch overhang on two sides, spray with cooking spray.
Gather these yummy chocolate Oreos together, try not eat any…. OK!
Making the crust is the first step into making these delicious bars. Usually you would place 28 Oreos in a food processor and process until finely ground. But because my food processor was hijacked my dear old little sister I had to go back to the old days… where banging and crushing was acceptable…
A great way to get out frustration 🙂
Don’t try this at home kids….
Pour the crushed Oreos into a large bowl.
Melt 4 tablespoons of unsalted butter in a small bowl.
Add the melted butter, and stir with a flexible spatula crumbs and butter are all combined.
Place the cookie-crumb mixture in a lined pan (I used some foil). Then this is where it gets fun.. using your fingers, press the mixture firmly and evenly into the bottom. Bake for 10 minutes, then remove to a cooling rack (make sure you leave the oven on) while you make the filling.
Crush up the remaining Oreos in half, put them in the food processor or you can use the back in the day method of crushing them inside a large ziploc bag, so that your oreos are roughly chopped.
(These roughly chopped Oreos will be what is combined inside the filling… Yummy)
Next Step, making the filling. Combine in a large bowl the cream cheese and sugar. Beat the combo with an electric mixer on medium speed for about two minutes.
Scrape down the sides and bottom of the bowl with a flexible spatula and beat again until uniform. Beat in sour cream, vanilla and salt. Scrape down the bowl and mix again.
Add the eggs, one at a time, beating well after each. After beating in the last egg, scrape down the sides and bottom of the bowl and beat one more time, to make sure the mixture is fully combined.
Pour in the chopped/ crushed oreos into the filling mixture.
Stir in chopped Oreos with the same spatula. Pour the cream cheese mixture over the baked cookie crust. Smooth the top with the rubber spatula, and bake for 40 minutes or until the filling is set around the edges but still slightly wobbly in the center.
Remove the pan to a wire rack to cool to room temperature, about 1 hour or longer.
When the cheesecake hast set and cooled cover it with aluminum foil and place in the refrigerator for at least 3 hours or more.
**I placed mine in the fridge over night.**
BEWARE!!!!!
Little and Big people creeping at night to try and get a taste…. Tsk Tsk! Naughty sticky fingers…
In the morning, pull on the overhand of foil, to help life out the cheesecake out of the pan. Place the cheesecake on a large cutting board. Make sure to use a sharp chef’s knife to cut the cheesecake in perfect squares. Run the blade in hot water after each slice making sure you get clean slices.
