I have to have at least a couple dozen recipes for cheesecake. Bars, cakes, frozen, no-bake, New York style, fruit topped, red velvet, salted caramel, pumpkin, chocolate….you get the idea! There are just so many delicious varieties. I knew when I saw these little cheesecake bites loaded with Oreo cookies, it would have to be good!
You can drizzle any kind of melted chocolate over the top. I happen to have lots of left over Ghiradelli melting wafers left from Christmas candy making, so I used those. They melt easily and quickly in the microwave. Uneaten bars will freeze well, too. That is….if you have any leftover!
- 36 Oreo Cookies, divided
- 1/4 cup (4 tablespoons) butter
- 4 packages (8-ounces each) cream cheese, softened
- 1 cup sugar
- 1 cup sour cream
- 1 teaspoon vanilla
- 4 large eggs
- 8 ounces semisweet chocolate (I used Ghiradelli chocolate melting wafers)
Preheat the oven to 325°F.
Line a 9×13-inch baking pan with foil, with ends extending over sides.
Finely crush 24 Oreo cookies.
Melt 1/4 cup butter; mix with crumbs.
Press onto bottom of prepared pan.
In a large bowl, beat the cream cheese and sugar with mixer until blended.
Add sour cream and vanilla; mix well.
Add eggs, one at a time, beating after each just until blended.
Chop remaining cookies.
Gently stir into batter; pour over crust.
Bake the cheesecake for about 35-40 minutes or until the sides are set and the center is almost set.
Cool completely on a wire rack in the pan.
When the cheesecake is completely cooled, cover with plastic wrap and refrigerate for at least 2 hours.
When chilled, remove the cheesecake using the foil overhang and cut the cheesecake into bite-sized pieces.
Place the cheesecake bites on a wax or parchment paper-lined baking tray.
Melt the semisweet chocolate.
Dip a fork into the melted chocolate and drizzle over the cheesecake bars.
Chill the bars until ready to serve.
Adapted from : melskitchencafe