This tasty treat is perfect for every Oreo lover! It gives you the best of both worlds, smooth creamy cheesecake and crunchy, crispy cookies. This dessert will give you a generous 10 servings so there will be plenty to go around.
Ingredients
- 25 Oreos
- 4 tablespoons butter, melted
- 32 ounces cream cheese, room temperature
- 1 1/2 cups sugar, divided
- 2 tablespoons flour
- 4 eggs, room temperature
- 3 egg yolks, room temperature
- 1/3 cups whipping cream
- 2 teaspoons vanilla, divided
- 1 3/4 cups Oreos, crushed; about 15
- 2 cups sour cream
Method
Crust
Process Oreos and butter in food processor, press into spring foam pan. (No size stated).
Filling
Beat cream cheese; add 1 1/4 c sugar, beat 3 minutes. Mix in flour. While beating, add eggs and yolks, mixing until smooth. Beat in whipping cream and 1 teaspoon vanilla. Pour 1/2 into crust. Sprinkle Oreos; add all remaining ingredients for filling. Place pan in 425F degree oven for 15 minutes. Reduce heat to 225F degrees and bake for 50 minutes. Remove from oven; turn oven temperature to 350-degrees. Stir sour cream, 1/4 cup sugar and 1 teaspoon vanilla together, spread over cake, bake 7 minutes. Remove from oven; cool to room temperature in draft-free place. Cover and refrigerate overnight. Before serving, remove sides of pan. Serve chilled.
- Serves: 10
- Preparation time: 1 hour