This Oreo cheesecake is easy to prepare and a great dessert to bring to your next get-together.
Ingredients
- Oreo Cookies: 24 piece (divided)
- butter: 3 Tbsp (melted)
- Philadelphia cream cheese: 3 packages (8 ounce packages, softened)
- sugar: 0.75 cup
- vanilla: 1 tsp
- eggs: 3 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Place 16 cookies in a resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. Place crushed cookies in a bowl. Add melted butter; mix well. Press mixture firmly onto bottom of a 9-inch springform pan.
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Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer on medium speed until well-blended. Beat in eggs, 1 at a time, until just blended. Chop remaining 8 cookies; gently stir 1/2 of the chopped cookies into cream cheese batter. Pour over prepared crust; sprinkle remaining chopped cookies on top.
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Bake in the preheated oven until center is just set, about 45 minutes.
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Refrigerate for 3 hours to overnight. Cut cheesecake into 12 equal pieces; store leftovers in the refrigerator.
