A smooth and creamy cheesecake with a chocolate and Oreo topping and an Oreo crust made of butter.
INGREDIENTS
– 36 Oreos, divided– 1/4 cup butter, melted– 3 (8 oz) packages cream cheese, softened– 3/4 cup sugar– 3/4 cup sour cream– 1 teaspoon vanilla– 3 large egg– 6 ounces semisweet chocolate, chopped
INSTRUCTIONS
Heat the oven to 325. Line a 9x13-inch baking pan with parchment paper that hangs over the sides. Apply cooking spray.
Step 1
Prep the crust. A rolling pin will break 26 Oreos into small crumbs in a ziplock bag. (Or use a food processor). Zip up the bag, add the melted butter, and shake until blended. Press the Oreos into the pan bottom.
Step 2
Make the cheesecake filling. Mix cream cheese and sugar in a stand mixer for 3 minutes. Add sour cream and vanilla and beat until smooth after scraping the sides.
Step 3
Beat well after each egg addition and scrape down the bowl as needed. Pour the mixture over Oreo crumb crust. Crack the remaining Oreos (I keep them chunky) and sprinkle on top.
Step 4
Bake for 42–45 minutes until the sides are firm and the middle is slightly jiggly. Cool the cheesecake. Slice after 2 hours in the fridge.
Step 5
Melt chocolate. Meanwhile, heat chocolate in 30 second increments in a double boiler or microwave.
Step 6
Chocolate drizzle. After the bars cool, remove them from the pan using parchment paper. Pour chocolate evenly over bars with a spoon. Let the chocolate set for 10-15 minutes, then cut and serve bars.