Ingredients

The following ingredients have 4 Servings
  • 1 pkg Oreo cookies (14.3 oz size (about 36 Oreo cookies))
  • 5 tbsp unsalted butter (melted)
  • 4 oz white chocolate (I use a Ghirardelli bar)
  • 16 oz cream cheese (softened)
  • 2/3 cup white sugar
  • 2 tsp vanilla extract
  • 2 large eggs

Instruction

  • Preheat oven to 325 degrees F.
  • Line a 9-inch square pan with foil. Use two sheets and make "slings" over the sides so you can lift the cheesecake out to cut it after it cools.
  • Crush 20 of the Oreo cookies - use a food processor to do this. Alternatively, place the cookies in a gallon-sized Ziploc bag and crush them with a rolling pin.
  • In a clean bowl, stir together the crushed Oreos and melted butter. Press the Oreo crust into the bottom of the prepared pan.
  • Melt the white chocolate in a clean bowl in the microwave. Stir until smooth.
  • With a hand or stand mixer, whip together the softened cream cheese, melted white chocolate, sugar, eggs and vanilla until smooth and well blended.
  • Break the remaining Oreos into small pieces. Stir the Oreos into the cheesecake batter.
  • Spread the batter evenly over the crust.
  • Bake for about 40 minutes, or until the top is lightly browning and the center is firm but still jiggles slightly.
  • Allow the pan to cool on the counter for 20-30 minutes. Then cover the pan loosely with foil and chill in the refrigerator overnight.
  • Lift the cheesecake out of the pan to cut it into bite-sized squares.