Easy Oreo Cheesecake Recipe
Ingredients
- 1 large package (550 g) Oreos (48 cookies)
- 1/4 cup (50 mL) butter, melted
- 4 8-ounce (250 g) packages cream cheese, softened
- 1 cup (250 mL) sugar
- 1 teaspoon (5 mL) vanilla
- 1 cup (250 mL) sour cream
- 4 eggs, lightly beaten
Directions
- Preheat oven to 325 degrees F (160C) if using a silver 9-inch (2.5 L) springform pan; heat to 300 F (150C) if using a dark, nonstick springform pan. Place 30 of the cookies in a resealable plastic bag. Flatten bag to remove air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. (This can also be done in a food processor.) Place crushed cookies in a bowl. Add melted butter and mix well. Press firmly into bottom of pan.
- In a large bowl with electric mixer on medium speed, beat the cream cheese, sugar and vanilla until well blended. Add sour cream; mix well. Gradually add the beaten eggs, beating just until blended. Chop or crush the remaining 18 cookies. Gently stir 11/2 cups (325 mL) of the chopped cookies into cream-cheese batter. Pour batter over crust; sprinkle with the remaining chopped cookies.
- Bake for one hour and 10 minutes or until centre is almost set. Cool. Refrigerate for three hours or overnight. Cut into 16 pieces. Store any leftover cheesecake in the refrigerator.
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