for the oreo crust
- 20 oreo cookies, finely crushed
- 1/3 cup unsalted butter, melted
- pinch of salt
for the cheesecake
- 2 packages (8 ounces each) Philadelphia Original Cream Cheese, room temperature
- 1/2 cup sour cream, room temperature
- 3/4 cups granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 16 oreo cookies, finely crushed
- Preheat the oven to 325°F and line a 9 x 9 square pan with parchment paper on all sides. Set aside.
- Combine the oreo crumbs, melted butter, and salt, stirring together until combined. The mixture will be dry and sandy. Press the crust into the prepared pan, pressing it firmly into an even layer. Set aside.
- In a stand mixer fit withe paddle attachment, whip the softened cream cheese, room temperature sour cream, and granulated sugar together in a stand mixer with the paddle attachment for 2 minutes until smooth and creamy.
- Add the vanilla extract and then the eggs one at a time, beating until just combined. Last, fold in the Oreo cookie pieces.
- Pour the cheesecake batter over the prepared crust. Drop the pan on the counter a few times to get rid of any air bubbles.
- Carefully place in the middle rack of the oven and bake for 45 minutes, rotating the bars halfway. Do not over bake! The cheesecake bars will still be wobbly in the center, but this is correct!
- At the 45 minutes mark, sprinkle with more Oreo pieces on top if desired and turn off the oven and open the door to the oven slightly. Leave the cheesecake in the turned off oven for an hour to allow the cheesecake to cool down gradually.
- After an hour, take it out of the oven, and set on a cooling rack for 1 hour to come to room temperature, before placing in the fridge until ready to serve.
- When ready to serve, pull the cheesecake bars out of the pan and use a sharp knife to slice into 16 squares. Enjoy!