Cheesecake. That one word can send food chills up some people’s spines. If they don’t spontaneously shiver, they’ll roll their eyes in imagined culinary ecstasy and/or emit a guttural “mmm …” Think I’m kidding? Try it out.
So, imagine what your family and friends will do if you actually make one. And this is a super easy one to make. They’ll love you. Or, they’ll come to a long and probably dull meeting if you bring cheesecake along. Or, they’ll do you a favor in the future they might not have otherwise considered.
In other words, making cheesecake for people gives you some culinary collateral.
I’ve made this recipe several times with different types of Oreos, including mint. However, the ones that my family, friends and co-workers seem to like best are the cheesecakes made with either regular Oreos or Golden Oreos.
- 1 package (I lb., 2 oz.) Oreo cookies, divided
- ¼ cup butter
- 4 packages (8 oz. each) of cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla
- 1 cup sour cream
- 4 eggs
Preheat your oven to 325°. Place 30 cookies into a food processor and process for 30 to 45 seconds or so until they’re finely ground. Add butter and pulse a few more times until thoroughly incorporated. Press firmly into the bottom of a 9×13 pan.
Beat cream cheese, sugar and vanilla in a large bowl with electric mixer on medium speed until well blended. Add sour cream and mix well. Add eggs one at a time, beating after each addition and just until blended.
Chop remaining cookies. (I just break them apart with my fingers.) Gently stir 1 ½ cups of the chopped cookies into your cream cheese batter.
Pour over the crust and sprinkle with remaining chopped cookies.
Bake 45 minutes or until the center is almost set. In my oven, it takes 50 minutes. Cool then refrigerate for four hours or overnight.
Note: The package sizes for Oreos have changed since I started making this, so to get the right amount, you’re going to have to buy a bag of what they call Family Size; the regular size package won’t give you enough cookies.