Anne got rave reviews for these cheesecake bars, and I understand now. These are so easy to put together, and yet, so delicious at the same time. There is barely any prep work – and the end result? Well, by gosh, it is just wonderful. These are the easiest treat to make whether you want something yummy fast and now, or you are looking for something to take to a family get together or your next summer pool party.
It is absolutely true… I pop these in my mouth as if they were nothing, but I think it ends up being the same as a huge slice of cheesecake. Either way, these are delicious!
Ingredients
36 OREO Cookies, divided
1/4 cup Land O’ Lakes butter or margarine, divided
4 pkg. (8 oz. each) Philadelphia cream cheese, softened
1 cup Domino sugar
1 cup Daisy sour cream (I used light)
1 tsp. McCormick vanilla
4 Eggland’s eggs
1/2 pound (8 oz) Hershey’s chocolate candy coating (or chocolate chips)
Instructions
Preheat oven to 325°F.
Line a 13×9″ baking pan with foil, with ends extending over sides. Finely crush 24 cookies (I placed them in a Ziploc bag and crushed them with my rolling pin). Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan.
Beat softened cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating after each just until blended. Chop remaining 12 Oreo cookies. Gently stir into batter; pour over crust.
Bake for about 45 minutes or until center is almost set. Let cool (I stuck mine into the fridge for about 2 hours). After the cheesecake has cooled down, microwave chocolate in a microwaveable bowl until melted (follow directions on packaging); stir until smooth. Use foil handles to lift cheesecake from pan and cut into bite-size pieces. Place on baking sheet covered in wax paper. Drizzle melted chocolate over each piece of cheesecake using a spoon. Stick in the fridge until chocolate has hardened.
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Quick Tip: Store these in the fridge for up to a week
Thank you Living Lo Curto for this great photo.