Ingredients
- Brownie:
- One Package of Oreos – 36 Oreos
- 8 Oz. Semi-sweet Baking Chocolate
- 2 Tbsp Cocoa Powder
- 3/4 C. Sugar
- 2 Eggs
- 1 Tsp Vanilla
- 3/4 C. Flour
- 1/8 Tsp Salt
- Cheesecake:
- 12 Oz./ 1 Package Cream Cheese
- 1/2 Confectioner’s Sugar
- 1 Tsp Vanilla Extract
- 1 Egg
Preparation
Step 1
start by preheating the oven to 350F. Take out the butter and cream cheese to soften. Grease or line a 9x13” baking pan with parchment paper and set aside.
Start heating a small pot of water on the stove, bringing it to a boil. While it’s heating up, mix the flour, cocoa powder, and salt in a bowl. Chop the semisweet baking chocolate and put into a separate, heatproof bowl. Once the water is boiling, turn off the heat and put the bowl of chocolate over it to melt. Once melted, whisk in the sugar until smooth. Then whisk in the eggs and the vanilla.
Press a spoon into the dry ingredients to create an indentation and pour in the wet ingredients. Mix until thoroughly combined and pour half the mix into the baking sheet, setting aside the rest for later.
Roughly chop the Oreos into large and small pieces. Put some into the bottom layer and save the rest. You don’t have to use all 36 Oreos. It depends entirely on personal preference.
In another bowl, beat the cream cheese. Mix in the confectioner’s sugar, vanilla, and egg and whisk together. Spread the cheesecake mixture over the brownie layer but avoiding letting it touch the edges, to prevent burning.
Pour the rest of the brownie mixture on top of the cheesecake. If you want a swirled cheese cake, you can mix the batter with a knife, or you can leave it for a cleaner cut brownie. Add the rest of the crushed Oreos on top. But in the oven and bake for 35-40 minutes. Test by sticking in a fork; if it comes out clean, they’re ready. Cool for 1 hour and refrigerate for another 2-3 hours.
Then slice up and dig in!