1. Making the Crust:
   • Preheat the oven to 325°F (160°C). Line a 9×13-inch glass baking pan with parchment paper.
   • In a food processor, blend 30 Oreos into crumbs and transfer them to a large mixing bowl. Mix in the melted butter until fully coated.
   • Press the cookie mixture evenly into the bottom of the pan using the back of a ½ cup measuring cup.
   • Bake for 10 minutes, then allow to cool completely.
2. Making the Cheesecake Filling:
   • Cube the softened cream cheese and whip it in a large mixing bowl until smooth, about 2 minutes.
   • Add the sugar and vanilla, blending until fully combined.
   • Beat the eggs in a small bowl, then mix them into the cream cheese in two parts until smooth.
   • Gently fold in the sour cream until just combined. Roughly chop 7 Oreos and fold them into the cheesecake filling.
3. Baking and Chilling:
   • Pour the filling over the Oreo crust, smoothing it out with a spatula. Top with the remaining chopped Oreos.
   • Bake for 35-40 minutes until the center is set but slightly jiggly.
   • Cool on the counter for 1 hour, then chill in the fridge for at least 6 hours or overnight.
   • Slice into 24 bars and enjoy!

Prep Time:

30 minutes

Cook Time:

40-45 minutes

Total Time:

1 hour 10-15 minutes

Servings:

24