Ingredients
The following ingredients have 6 Servings
- 3 packets original Oreos (42 cookies)
- ¼ cup salted butter, melted
- 450 g cream cheese, softened ((16oz) (notes 1) )
- ¾ cup white granulated sugar
- ½ cup sour cream, room temperature
- 2 large eggs, room temperature
- 3 teaspoons vanilla extract
Instruction
- Preheat the oven to 180C (160C fan forced) / 350F. Line a square 8 inch pan with baking paper.
- Roughly chop 14 Oreos (1 packet) and set aside.
- Blitz the remaining 28 Oreos to crumbs in a food processor to fine crumbs. Add the melted butter and mix well. Press the crumb mixture into the base of the prepared pan with the back of a spoon or your hands.
- In a large mixing bowl using an electric mixer (or stand mixer if you prefer), beat the cream cheese and sugar on medium speed until smooth.
- Add the sour cream, eggs and vanilla and beat until well mixed (a few small lumps are ok) - scrape down the sides of the bowl as necessary.
- Transfer half of the cheesecake filling to a separate bowl and add 1/2 of the chopped Oreos.
- Add half of the chopped Oreos to one of the bowls and fold together.
- Spread the Oreo cheesecake mixture over the base, then top it with the plain cheesecake batter.
- Scatter over the remaining Oreo cookie pieces.
- Bake for around 35-40 minutes or until about a 2-inch border looks set while the centre looks a bit wobbly like jelly/jello.
- Cool at room temperature in the tin for 1 hour then refrigerate for 4-6 hours, covered with plastic wrap, before serving.
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