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Ingredients
- 1 pound Oreo cookies (or use something similar like Glutino Chocolate and Vanilla Creme gluten free cookies, or Chocolate Girl Guide Cookies), or Fudgeos, or, or, or!), divided
- 4 tablespoons unsalted butter, melted
- 3 - 8 ounce packages of cream cheese, at room temperature
- 3/4 cup white sugar
- 3/4 cup sour cream, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 large eggs, at room temperature
Preparation
Step 1
Preheat your oven to 325F. Line a 9x13-inch pan with foil, leaving a 2-inch overhang on two sides of the pan so that it will be easier to lift out later. Spray the foil with cooking spray.
Place 28 cookies into a food processor and process until finely ground. Pour the cookie grinds into a large bowl, add the melted butter, and stir until all of the crumbs are moistened. Pour the cookie crumb mixture into the lined pan, and press down firmly with your fingers until it is evenly distributed all over the bottom and into the corners. Bake for 10 minutes, then remove the pan to a wire cooling rack while you make the filling Leave the oven on. :)
In a large mixing bowl, beat the cream cheese and the sugar together with an electric mixer on medium speed until well blended, about 2 minutes.
Scrape down the sides and the bottom of the bowl with a rubber spatula and beat again until everything is mixed together. Add the sour cream, vanilla, and salt, and beat together for 30 seconds. Scrape down the sides of the bowl and mix again. Add the eggs, one at a time, beating well after adding each egg. After adding the last egg, scrape down the sides and bottom of the bowl, and beat one more time, juuuuuust to make sure that everything is totally mixed. Stir in the chopped cookies.
Pour the cream cheese mixture over the baked cookie crust and smooth the top with a spatula. Bake for 40 minutes, until the filling is set around the edges but still a little wobbly in the centre when you gently shake the pan. Remove the pan to a wire rack to cool to room temperature, for at least an hour. When cool, cover it with foil and refrigerate until well chilled, at least 3 hours or overnight.
Remove from the fridge. Lift the cheesecake out of the pan using the foil overhang, and place onto a large cutting board. Use a very sharp large knife, cut the cheesecake into bars. You will need to rinse off the knife and wipe dry after each cut to get a nice clean edge on the bar. Serve cold.