Cookies 'n' Cream Cheesecake

By KeyIngredient

Ingredients

• 1 20 oz. pkg. Oreos
• 6 Tbsp. butter melted
• 3 cream cheese softened
• 1 1/4 c. sugar
• 4 eggs
• 2 tsp. vanilla
• 1 16 oz. container sour cream
• 1 Tbsp. cocoa
• 1/2 c. cool whip

Preparation

Step 1

Heat oven to 350. Place 30 cookies in a resealable bag and finely crush using rolling pin. Place the cookie crumbs in a medium bowl and stir in the butter until well combined. Press into the bottom of a 10" springform pan. Place in the refrigerator until ready to use.

In large bowl with electric mixer on medium speed, beat cream cheese and 1 c. sugar until creamy. Add eggs one at a time, beating well after each addition. Add 1 tsp. vanilla and mix well.

Set aside 6 of the remaining cookies for garnish. Break the rest of the cookies into large chunks and stir them into the cream cheese mixture. Pour into the pan over the cookie crust. Bake 55-60 min or until just firm. Remove from oven and let cool 5 min.

In medium bowl stir together sour cream, cocoa and the remaining 1/4 c. sugar and 1 tsp. vanilla until well combined. Carefully spread over the top of the cheesecake and bake 5 min. Let cool completely. Cover loosely and refrigerate 8 hours or overnight.

Remove the sides of the pan and place cheesecake on serving plate. Spoon 12 dollops of cool whip evenly around the edge of the top of the cheesecake.

Cut each reserved cookie in half and place a cookie half on each cool whip dollop.