Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups all purpose flour
  • 3 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup milk
  • 15 Oreo cookies (crushed or turned into crumbs in a food processor, divided)
  • 8 oz cream cheese (softened)
  • 1 cup powdered sugar
  • 1 Tbsp lemon juice (freshly squeezed)
  • 1 cup heavy whipping cream
  • 1 1/2 cup semi-sweet chocolate (chips or melting wafers)
  • 1 Tbsp unsalted butter (or coconut oil)

Instruction

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking pan.
  • In a medium bowl combine flour, baking powder, and salt. Set aside.
  • With an electric mixer, cream butter. Slowly add sugar and beat until light and fluffy.
  • Add eggs one at a time, beating in between. Add vanilla and mix until everything is combined.
  • Add dry ingredients and milk, alternating and mixing in between. Start and end with dry.
  • Stir in half of the Oreo crumbs. Reserve the other half for the topping.
  • Pour into baking pan. Spread evenly. Bake 12-15 minutes, until a toothpick comes out clean in the centre. Leave to cool.
  • Beat cream cheese until creamy. Add powdered sugar and beat until combined and no lumps remain. Mix in lemon juice. Pour into another bowl and put in the fridge.
  • With an electric mixer, whisk whipping cream until stiff peaks form. Add to cream cheese mixture and gently fold until mixed.
  • Once the cake layer has completely cooled, pour cream cheese mixture on top. Spread evenly and sprinkle some of the remaining Oreo crumbs on top. Spread around with a spatula to gently incorporate into the cheesecake. Chill in fridge to set (at least 2 hours).
  • In a microwave safe bowl, add chocolate chips or melting wafers and a tablespoon of butter or coconut oil. Microwave in 30 second intervals, stirring in between, until melted and smooth (it took me 90 seconds).
  • Allow to cool for a few minutes, stirring occasionally.
  • Pour on top of bars and quickly spread evenly. Sprinkle remaining Oreo crumbs on top. Put back in fridge for at least two hours before cutting. Top will be hard.