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Cookies and Cream Cheesecake Bars

4.8(20)

Oreo cookie fans everywhere will delight in these delicious cheesecake bars. :)

by RecipeGirl·published 2010-02-09

Open original recipe

Brownies And BarsDessert

Servings

Total time

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prep 25 min

Calories / serving

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Ingredients (8)

serves

1 pound Oreo Cookies
4 Tablespoons Unsalted Butter, meltedbutter
24 ounces, weight Cream Cheese, At Room Temperature
¾ cups Granulated Sugarsugar
¾ cups Sour Cream At Room Temperature
1 teaspoon Vanilla Extractvanilla-extract
½ teaspoons Saltsalt
3 whole Large Eggs, At Room Temperatureegg

Instructions (7 steps)

011. Preheat oven to 325°F. Line a 9 x 13-inch pan with foil, leaving a 2-inch overhang on two sides (I spray mine with cooking spray).
022. Make the crust: place 28 Oreos in a food processor and process until finely ground. Pour into a large bowl, add the melted butter, and stir with a flexible spatula until all crumbs are moistened. Place the cookie-crumb mixture in the lined pan and, using your fingers, press the mixture firmly and evenly into the bottom. Bake for 10 minutes, then remove to a wire cooling rack (leave the oven on) while you make the filling. Snap the remaining Oreos in half, put them in the food processor, and turn on and off quickly a few times, just until the cookies are roughly chopped.
033. Make the filling: In a large bowl, using an electric mixer on medium speed, beat the cream cheese and sugar until well blended, about 2 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. Stir in chopped Oreos with the same spatula.

044. Pour the cream cheese mixture over the baked cookie crust, smooth the top with the spatula, and bake for 40 minutes, until the filling is set around the edges but still slightly wobbly in the center when you gently shake the pan. Remove the pan to a wire rack to cool to room temperature, about 1 hour. When cool, cover it with foil and refrigerate until well chilled, at least 3 hours. (I chill mine overnight.)