OMG ~~ these are fabulous. HOLY Cow. I could eat the whole pan. How can a dessert be bad with four packages of cream cheese and a whole package of Oreo's. ... Well, missing two or three.
This dessert went together easy, few ingredients and cut nicely. I made these for a charity event. I also dipped strawberries and made mini Boston Cream cakes. (another day for recipe). My friend Stephanie supplied the Gluten Free Brownies and Gluten Free Carrot Cake Bites. Everything was delicious and people ate all of them.
This dessert made a very full pan. I followed the instructions and used the 9 x 13 pan. I think next time, I will use a 10 x 14 pan. Not so thick, and many more pieces of heaven.
Oreo Cheesecake Bites
adapted by melskitchencafe.com
38 Oreo cookies, divided
1/4 cup (4 tablespoons) butter
4 package (8 ounces each cream cheese, softened
1 cup granulated sugar
1 cup sour cream or plain yogurt
1 teaspoon vanilla
4 large eggs
4 ounces semisweet chocolate
4 ounces white chocolate
Preheat the oven to 325 degrees.
Line a 9 x 13 pan with foil, with ends extending over sides. Finely crush 26 Oreo cookies. Melt butter, and then mix with crumbs. Press crumb mixture into the bottom of prepared pan.
In a large mixing bowl, with a paddle attachment, beat the cream cheese and sugar until well blended. Add sour cream and vanilla and mix. Add eggs, one at a time, and mix until just blended. Chop up remaining Oreo cookies. Add to batter, and gently fold in.
Oreo and Butter Crust
Oreo's and Cream Cheese
Lumps of loving goodness
This is a FULL pan
Bake the cheesecake for 38-42 minutes, or until sides are set and the center is almost set. Cool completely on a wire rack in the pan.
Just a bit toooo brown. Should have come out two minutes sooner
When the cheesecake is cooled completely, cover with plastic wrap and refrigerate for at least 2 hours. When chilled, remove the cheesecake from the pan using the foil overhangs. Melt the chocolates, in separate bowls at 50% power in the microwave. Stirring frequently. Pour each chocolate into a ziploc bag and drizzle over the top of cheesecake. Cut into small pieces. AND serve.