This delightful cheesecake is filled with oreo chunks, cream cheese and lined with an oreo crust.  It’s not as rich as some cheesecakes, which just means you have to be careful you don’t eat too much in one sitting 🙂  Our one-year old Sydney decided this was her new favorite dessert and would probably eat this for breakfast, lunch and dinner if we let her. Yes, it’s that good.  Enjoy!

Ingredients

Please note: this recipe tastes best when you allow it to rest for 24 hours before serving. It isn’t necessary, but a suggestion for optimal flavor.

Crust

• 1 1/2 cups Oreo cookie crumbs (about 23 Oreos, finely chopped)
• 2 tablespoons butter, melted, plus more for the pan

Filling

• 3 (8-ounce) packages cream cheese, at room temperature
• 1 cup sugar
• 5 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1/4 cup all-purpose flour
• 1 (8-ounce) container sour cream, at room temperature or use
• 14 Oreo cookies

Directions

For the crust mix melted butter with Oreo crumbs and press in a spring foam pan, cover the bottom and 1 1/2″ up the sides with crumbs. Wrap outside of pan in tinfoil and place in a larger baking dish so you can cook it in a water bath, set aside.

For the filling beat cream cheese until light and fluffy. Keep mixer on a low setting during the mixing and beating process. Add sugar gradually and continue beating cream cheese until mixed through. Add eggs one at a time and continue to beat until blended. Measure the vanilla, salt and flour, pour into the cream cheese and egg mixture and beat until smooth. Add the sour cream and beat well. Turn off the mixer and stir in the coarsely chopped Oreo cookies with a spoon.

Pour cream cheese into the spring form pan and place the nine coarsely chopped Oreo Cookies on top of the cream mixture. Pour boiling water into the larger pan to create a water bath.  Place on the top rack and in the middle of a preheated oven at 325 degrees and bake for one hour. The cheesecake will be done when it jiggles slightly in the middle when the pan is gently shaken. If the cheesecake is very jiggily, then cook for an additional 5- 15 minutes. When done prop the oven door open and let the cheesecake stay in the oven for one hour. Remove from oven and let cool enough to place in the refrigerator for 24 hours.

Recipe from CopyKat Recipes