This recipe is for two cheesecakes, so if you only want one, you can split the amounts in half.
Non-edible items needed include:
- 2 nine-inch cake pans
- 1 blender
- 1 rolling pin (optional)
- 1 resealable bag (optional)
Ingredients used include:
- 3 tablespoons of melted butter
- 13 ounces of cream cheese
- 1 cup of sugar
- 2 tablespoons of vanilla
- 3 eggs OR 9 tablespoons of Better’n Eggs
- 1 pint of sour cream
- 4 packages of Oreo cookies (two for one cake, four for two cakes)
Before anything, preheat your oven to 375 degrees. Now, let’s make the crust. To do this, grab a resealable bag, like one of the Ziploc bags, along with a rolling pin and your Oreo cookies. Place a handful of cookies into the bag and seal it, making sure the air is out. Use the rolling pin to crush the cookies in the bag. For one cheesecake, I used almost thirty cookies, so keep going until you think you have enough.
Before you heat up the butter, grab your cake pan and butter it. You don’t actually have to use a knife or anything, just rub a stick of butter all along the inside of the pan. I like to use a paper towel after to spread it around and make sure I didn’t miss any spots.
Once you have done that, heat up the three tablespoons of butter in the microwave. Forty-five seconds should be enough time. Now put the crushed Oreo cookies in a mixing bowl, along with the butter, and mix them together. Once that it done, line the cake pan with this mixture, pressing it with your fingers along the edges of the pan.
The next part requires seventeen Oreo cookies, if you’re like me and would prefer the chocolate taste over regular cheesecake. Place twelve cookies along the rim of the cake pan and add five to the center, as shown in the picture. If you’d like, you can add more cookies to the center or remove some along the rim.
Once you’re done decorating the interior of the cake, you can start making the filling. To do this, combine the cream cheese, sugar, vanilla, eggs, and sour cream. Put all of these in a blender to mix them. I used the Better’n Eggs concoction, which did not make a difference.
If you do not have a blender, you can mix the filling by hand, but I’ll warn you–it may very well be chunky. If you have any Oreo cookies left over, you can add some of those to the mix to give it more of a chocolate flavor–just make sure that you have seven cookies left over to top the cake.
After the filling has been mixed, you can begin to pour it into the cake pan. Once you are done doing that, take one cookie and place in in the center of the cake. Then, surround the cookie with six more Oreo cookies. If you did not add cookies to the filling (or even if you did), you can sprinkle some on top. As you can see, I did not, but it’s good either way.
Now, you are ready to bake it. Put it in the oven and bake the cheesecake for thirty minutes. Once the time it up, shut the oven off, but leave the cheesecake in there for one hour.
When the hour is up, you can put the cheesecake in the refrigerator and refrigerate it overnight. After several hours have passed, it will be ready to eat (but I wouldn’t recommend having it for breakfast).
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