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Good Monday to you.
And you.
And you there, with the teeny tiny chocolate addiction.
I made a little something just for you. It’s full of chocolate flavor, rich, smooth as velvet and melt in your mouth delightful.
Would you care for a bite?
Or two!
I thought you might. And how about your sweetheart? They might enjoy having some as well, seeing that Valentines Day is just around the corner and rich smooth chocolate desserts go well with that particular holiday, don’t you think?
I had a little hunch you just might agree with such a notion. You and I think alike. People bearing an addiction to CHOCOLATE…
…we have to stick together you know.
1. Crush 30 oreos in a small food processor until they are nothing but crumbs.
2. Pour the crumbs into a medium sized bowl and pour 1/3 cup melted butter over the top. Mix them around with a wooden spoon to combine.
3. Line a 9×13 pan with tin foil and then spray it with cooking spray. Pour the crumbs into the pan and press them to the bottom with a spoon.
4. Place 4 (8 ounce) packages cream cheese into your stand mixer, or large mixing bowl. Beat the cream cheese until nice and smooth.
5. Add 1 cup of sugar and mix until combined.
6. Add 2 teaspoons vanilla
and 1 cup sour cream. Mix well to incorporate, about 2 minutes should do it.
7. Add the incredible edible eggs one at a time, mixing just until each egg is incorporated.
8. Pour about 1 1/2 cups of the cheesecake batter out into a separate container.
9. Melt the chocolate chips in the microwave in 30 second increments, stirring after each interval.
10. Pour the melted chocolate into the remaining cheesecake batter and mix until combined.
11. Pour the chocolate cheesecake batter out onto your crust
and smooth it around with a knife.
12. Drop the plain cheesecake batter in twelve different spots along the top of the chocolate batter.
13. Run a knife through both batters to create a marble effect.
14. Pour warm water into a separate 9×13 pan and stick it on the lower rack of your oven. Place the cheesecake pan on the middle rack and bake at 350 for 50-60 minutes. When done baking the cheesecake will get darker around the edges, than it does in the middle. It will also still giggle, (excuse me) jiggle a bit in the center, don’t worry about it. It will continue to cook a bit while it is cooling.
15. Take the finished cheesecake out of the oven and allow it to cool completely on a wire rack.
16. Cover the top with plastic wrap and refrigerate over night.
Serves:1 (9x13) pan, cut as large or a small as you like Prep Time:Cooking Time:
Nutrition facts:200 calories20 grams fat
Rating: 5.0/5
( 1 voted )
Ingredients
Crust:
30 Oreos
1/3 C melted butter
Filling:
4 (8 ounce) packages cream cheese
1 C sugar
2 t vanilla
1 C sour cream
4 eggs
2 C semi sweet chocolate chips, melted
Instructions
1. Crush 30 Oreos in a small food processor until they are nothing but crumbs.
2. Pour the crumbs into a medium sized bowl and pour 1/3 cup melted butter over the top. Mix them around with a wooden spoon to combine.
3. Line a 9x13 pan with tin foil and then spray it with cooking spray. Pour the crumbs into the pan and press them to the bottom with a spoon.
4. Place 4 (8 ounce) packages cream cheese into your stand mixer, or large mixing bowl. Beat the cream cheese until nice and smooth.
5. Add 1 cup of sugar and mix until combined.
6. Add 2 teaspoons vanilla and 1 cup sour cream. Mix well to incorporate, about 2 minutes should do it.
7. Add the incredible edible eggs one at a time, mixing just until each egg is incorporated.
8. Pour about 1 1/2 cups of the cheesecake batter out into a separate container.
9. Melt the chocolate chips in the microwave in 30 second increments, stirring after each interval.
10. Pour the melted chocolate into the remaining cheesecake batter and mix until combined.
11. Pour the chocolate cheesecake batter out onto your crust and smooth it around with a knife.
12. Drop the plain cheesecake batter in twelve different spots along the top of the chocolate batter.
13. Run a knife through both batters to create a marble effect.
14. Pour warm water into a separate 9x13 pan and stick it on the lower rack of your oven. Place the cheesecake pan on the middle rack and bake at 350 for 50-60 minutes. When done baking the cheesecake will get darker around the edges, than it does in the middle. It will also still giggle, (excuse me) jiggle a bit in the center, don't worry about it. It will continue to cook a bit while it is cooling.
15. Take the finished cheesecake out of the oven and allow it to cool completely on a wire rack.
16. Cover the top with plastic wrap and refrigerate over night.
Notes
***NOTE: This cheesecake recipe can also be made in a 9 or 10 inch spring form pan, if you have one and that kind of thing is your kind of thing. 🙂
I don't know if it was intentional or not, but I just love how you said it will “giggle” a bit in the center 🙂 Looks amazing – if only my sweet hubby didn't eat all the oreos yesterday :p
I asked for and received a spring form pan for Christmas but have not used it yet. Now I know what is going to be my first cheesecake baked in it. Thanks.
Anonymous, That's not a stupid question at all. One that I had rolling around in my mind for several years before I made my own oreo crust for the first time as well. You actually do leave the filling in the cookies. Just toss them in your small food processor and they'll get all blended up with the cookies. Good luck! Hope you love the cheesecake bars. ~Jamie
Looks delicious. One question, it might be a stupid one but I'm from Brazil and I didn't understand if each package of cream cheese contains 8 ounce or if the total cream cheese in this recipe is 8 ounce.
Hi Alice, How nice to hear from someone so far away! Each package of cream cheese has 8 ounces in it. Meaning you need 32 ounces of cream cheese total. Good luck to you! ~Jamie
I don't know if it was intentional or not, but I just love how you said it will “giggle” a bit in the center 🙂
Looks amazing – if only my sweet hubby didn't eat all the oreos yesterday :p
CShipe,
Thanks for your tip. 🙂 I need an editor…
~Jamie
This looks amazing! Great pictures too!
I love that white plate…but I want more to eat what's on it!
I asked for and received a spring form pan for Christmas but have not used it yet. Now I know what is going to be my first cheesecake baked in it. Thanks.
They really are beautiful to look at and I'm sure they are beautiful to eat too!
Mary x
Oh. My. God. This looks amazing! I'm dying!
XO,
Erin
https://erinscurrentlycoveting.blogspot.com/
Recipe looks great!
So this is a stupid question, but I'm assuming you DON'T include the Oreo cream filling, just the chocolate cookie part of the Oreo.
Anonymous,
That's not a stupid question at all. One that I had rolling around in my mind for several years before I made my own oreo crust for the first time as well. You actually do leave the filling in the cookies. Just toss them in your small food processor and they'll get all blended up with the cookies.
Good luck! Hope you love the cheesecake bars.
~Jamie
Fantastic recipe….I used 2 pkgs light cream cheese & 2 regular, then light sour cream. It was SO tasty….lots of requests for recipes. 🙂
Looks delicious. One question, it might be a stupid one but I'm from Brazil and I didn't understand if each package of cream cheese contains 8 ounce or if the total cream cheese in this recipe is 8 ounce.
Thanks!
Hi Alice,
How nice to hear from someone so far away! Each package of cream cheese has 8 ounces in it. Meaning you need 32 ounces of cream cheese total. Good luck to you!
~Jamie
Thanks Jamie!!
Alice