Wednesday Recipes--Oreo Cheesecake!

Some recipes are so well-loved, you don't remember where you found them, you just did. This is one of those--I can't tell you how many times I've made this cheesecake--for students at school, for church events, you name it.

I timed myself last night--it took me 20 minutes to get this in the oven! So, definitely an easy recipe, and I've included tips. Blessings and it's worth the calories!

Easy Oreo Cheesecake

Ingredients

1 package family-size regular Oreos (or maybe two if we want to follow the original recipe--the packages now have fewer cookies in them than when this was made)

1/4 cup (1/2 stick) butter

4 packages (8 ounces each; I mix full-fat and fat free) Philadelphia cream cheese, softened (I sit out on the top of the refrigerator overnight--out of sight so no one will accidentally eat some)

1 cup granulated sugar

1 teaspoon vanilla

1 cup sour cream (feel free to use light)

4 eggs

Directions

1. Preheat oven to 325 degrees.

2. Place 30 of the cookies (I use 28) in a food processor; cover; process until finely ground, about 45 seconds.

3. In a microwave safe bowl, melt butter. Add cookies to melted butter, stir. Press firmly on bottom of glass 9x13 baking pan.

4. In bowl of stand mixer, beat cream cheese, sugar, and vanilla until well blended.

5. Add sour cream; mix well.

6. Add eggs, one at a time, beating just until blended after each addition.

7. Chop remaining cookies (with sharp knife, into small bite-sized pieces).

8. Pour over crust.

9. Sprinkle with remaining cookie crumbs, even the finest bits look and taste good. :)

10. Bake 45 minutes to an hour or until center is almost set (this means that it barely jiggles). Cool. Refrigerate three hours or overnight.

11. Store cheesecake in refrigerator.

12. Serve with whipped cream, drizzle with caramel or chocolate sauce, top with a cherry!