I made this SIMPLE dessert this weekend, and it’s one of the best, richest cheesecake desserts I’ve ever had! And it was so easy!! The recipe says it yields 16 bars, but they would be very big bars. Since it’s so rich, I’ve been cutting smaller pieces, and we’ll probably end up with 20-24.
1 pkg (1lb. 2oz.) OREO chocolate sandwich cookies, divided
1/4 cup (1/2 stick) butter or margarine, melted
4 - 8oz pkg cream cheese, softened
1 cup sugar
1 tsp vanilla
1 cup sour cream
Preheat oven to 325. Line 13x9-inch pan with foil, with ends of foil extending over sides of pan (I just sprayed a pan with butter-flavor Pam). Place 30 cookies in food processor and process 30-45 seconds or until finely ground. Add butter, mix well. Press firmly onto bottom of prepared pan.
Beat cream cheese, sugar & vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream, mix well. Add eggs, one at a time, beating just until blended after each one. Chop remaining cookies, and gently stir into cream cheese batter. (You may reserve a little to sprinkle on top-I did not). Pour over crust, and sprinkle with remaining cookies (if desired).
Bake 45 min, or until center is almost set. Cool. Refrigerate 3 hours or overnight. Lift cheesecake from pan, using foil handles & cut into 16 pieces. Store leftover in refrigerator.[/b]