125.5 oz. PkgOreos, divided (this is the "party size" package)
4TbspUnsalted Butter, melted(half a stick)
3/4cupGranulated Sugar
3/4cupSour Cream
3Eggs, large
1tspVanilla Extract
1/2tspSea Salt
Instructions
Crust:
Pre-heat oven to 325 degrees F.
Pulse 28 Oreos in food processor until finely ground.
In a large mixing bowl combine melted butter and Oreo crumbs. Stir until thoroughly incorporated.
Line a 9x13 glass baking dish with parchment paper. Pour crumb/butter mixture into baking dish. Spread evenly over bottom of dish and press in firmly with your hands.
Bake for 10 minutes. Remove from oven and set aside.
Filling:
While crust is baking, set aside 10 Oreos and then, using the food processor or a gallon size plastic bag, crush the remaining Oreos into course pieces.
In the same large bowl combine cream cheese, sugar, salt, and vanilla. Using a hand mixer on medium speed, mix until smooth.
Add sour cream to bowl and mix until smooth.
Add eggs one at a time, mixing after each one until just incorporated.
Add crushed Oreos to bowl and mix in using a rubber spatula. Pour into baked crust.
Break the 10 Oreos you set aside into large pieces. Press gently into top of cheesecake, leaving plenty of cookie exposed.
Bake for 35 minutes. Remove from oven and cool completely. Chill thoroughly before slicing into 12 bars.
Keyword cream cheese, oreos, cookies and cream, cheesecake, dessert, easy