In the original recipe, leftover Oreos are chopped and mixed into the cheesecake batter. For me, I prefer the leftover Oreos to be finely ground and poured on top of the cheesecake batter. I think it looks prettier.
One more think, the size of the cheesecake is smaller than the regular cheesecake. Not too big, so it's perfect for us. But you can always double the recipe for the cheesecake (not the crust), if you need to make a bigger one.
Ingredients:
For the crust:
25 Oreo cookies
3 tbsp unsalted butter, melted
For the cheesecake:
12 oz cream cheese, at room temperature
6 tbsp sugar
6 tbsp sour cream, at room temperature
1/2 tsp vanilla extract
1/4 tsp salt
1 large egg + 1 egg yolk
6 Oreo cookies, finely grounded, for spreading on top of the cheesecake.
Directions:
Preheat the oven to 325 F.
To make the crust, remove fillings from the Oreo, place the Oreos in the bowl of a food processor, Process, pulsing, until the cookies are finely ground. Add in the melted butter and mix with the cookies until incorporated. Transfer the mixture to the spring pan. Press the crumbs into an even layer over the bottom of the pan. Bake the crust for 10 minutes, then set aside and prepare the filling while maintaining the oven temperature.
To make the filling, add the cream cheese to the bowl of an electric mixer fitted with paddle attachment. Beat on medium-high speed until light and smooth, about 2 minutes. Mix in the sugar until well combined. Blend in the sour cream, vanilla, and salt. Beat in the egg and egg yolk on medium-high speed until incorporated, scraping down the bowl as needed.
Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula. Spread finely ground oreo cookies on top of the batter. Bake for about 40-50 minutes, until the cheesecake is set around the edges but slightly wobbly in the center. Transfer the pan to a wire rack and let cool about 1 hour to room temperature. Cover the pan and refrigerate until well chilled, about 3 hours.
To cut the cheesecake, clean the knife blade between each slice to keep the edges neat. Keep refrigerated until ready to serve.
For the crust:
25 Oreo cookies
3 tbsp unsalted butter, melted
For the cheesecake:
12 oz cream cheese, at room temperature
6 tbsp sugar
6 tbsp sour cream, at room temperature
1/2 tsp vanilla extract
1/4 tsp salt
1 large egg + 1 egg yolk
6 Oreo cookies, finely grounded, for spreading on top of the cheesecake.
Directions:
Preheat the oven to 325 F.
To make the crust, remove fillings from the Oreo, place the Oreos in the bowl of a food processor, Process, pulsing, until the cookies are finely ground. Add in the melted butter and mix with the cookies until incorporated. Transfer the mixture to the spring pan. Press the crumbs into an even layer over the bottom of the pan. Bake the crust for 10 minutes, then set aside and prepare the filling while maintaining the oven temperature.
To make the filling, add the cream cheese to the bowl of an electric mixer fitted with paddle attachment. Beat on medium-high speed until light and smooth, about 2 minutes. Mix in the sugar until well combined. Blend in the sour cream, vanilla, and salt. Beat in the egg and egg yolk on medium-high speed until incorporated, scraping down the bowl as needed.
Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula. Spread finely ground oreo cookies on top of the batter. Bake for about 40-50 minutes, until the cheesecake is set around the edges but slightly wobbly in the center. Transfer the pan to a wire rack and let cool about 1 hour to room temperature. Cover the pan and refrigerate until well chilled, about 3 hours.
To cut the cheesecake, clean the knife blade between each slice to keep the edges neat. Keep refrigerated until ready to serve.
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