Instructions

For the Oreo Cookie Crust:

• Preheat oven to 350 degrees (F). Line a 9x13-inch baking pan with heavy-duty aluminum foil, allowing two of the sides to overlap (you want an overhang of at least 2-inches on two sides) and spray lightly with nonstick baking spray. Set aside.
• In a large bowl combine the crushed cookie crumbs and melted butter, mix well to combine.
• Press the mixture into the bottom - and slightly up the sides - of the prepared pan.
• Bake the crust in preheated oven for 10 minutes. Remove the crust from the oven and set aside on a cooling rack until needed.
• Reduce the oven temperature to 325 degrees (F).

For the Oreo Cheesecake Filling:

• In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using a hand held electric mixer, beat the cream cheese and sour cream until completely smooth.
• Add sugar and vanilla and beat until smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolks and beat until combined.
• Stir in the flour, mixing just until combined.
• Using a rubber spatula, fold in the cream, mixing just until it's incorporated in the batter. Finally, fold 3/4 of the chopped Oreo cookies into the batter.
• Pour filling on top of prepared crust, and spread evenly. Sprinkle the top with remaining Oreo cookies.
• Check to ensure your oven has cooled to 325°F, then place the pan in the oven and bake for 35 to 40 minutes, or until the edges have set and the middle is still a little jiggly. The cheesecake will firm up a lot as they cool.
• Remove the bars from the oven, and cool at room temperature for one hour. Then refrigerate for at least 6 hours, or overnight.
• When you're ready to serve: use the foil overhang to lift the cheesecake bars from the pan and transfer them to a cutting board. Using a large, sharp knife, slice the slab into squares, wiping the knife clean with a damp cloth between slices. Serve at once.