- 1 Family-sized package Oreos
- 1/2 C salted butter, melted, divided
- 16 oz cream cheese, room temperature
- 1/2 C sour cream
- 1/3 C granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- Preheat your oven to 350°F and line two 9″ square pans with aluminum foil.
- Add 24 sandwich cookies – do not remove the creme – to your food processor and pulse them into fine crumbs.
- Combine half of the melted butter (1/4) C with these crumbs until they’re completely saturated.
- Press the crumbs down into the bottom of the cake pans and use the bottom of a measuring cup to pack it in tightly, making sure it’s distributed evenly.
- In a large mixing bowl beat together the cream cheese, sugar, and eggs with a hand mixer on medium speed. After it’s well-combined mix in the sour cream and vanilla. Beat it until it’s as smooth as possible. Some lumps will remain.
- Divide the filling equally amongst the two pans and smooth it out.
- Bake the pans for 30-35 minutes, until the cheesecake has started to bubble and brown on top.
- While the cheesecake is baking make the top crust: again pulse 25 cookies in your food processor until they are crumbs. Combine the crumbs with the remaining melted butter and stir well.
- Use a spoon to scatter the cookie crumbs all over the top of each cheesecake while it’s still hot. Use the back of the spoon or a spatula to gently press the crumbs down and out in an even layer, into the cheesecake.
- Cover lightly with a kitchen towel and let cool on the counter for half an hour, then cover tightly and place the freezer for 4-6 hours.
- Once the cheesecake has set and frozen completely, use a sharp knife to cut it into small squares, about 1/2″ or so. Transfer to an airtight container and keep in the fridge for up to two months, fridge for up to 6 days.
ICYMI: Recipe notes are always included in the post above the recipe. Very little filler here on DFH.