Lorraine's Oreo Cheesecake

Sometimes the most hopeless situation actually presents a hidden opportunity. Yes this applies to baking too :-)

When I tried this dessert for the first time for a friend’s surprise birthday celebration it was suppose to be Oreo Cheesecake Bars. As usual I was excited about trying something new and I did not have a lot of experience in baking cheesecakes then. When the baking time was almost done I checked the cheesecake it was browned all over with small cracks, I was disappointed as it was far from being presentable. A friend then gave the bright idea of covering it with Chocolate Ganache. Wow! Why don’t I think of such amazing ideas? It would be perfect, the ganache would take this dessert to the next level. What’s more? After covering it with Ganache I went one step ahead to decorate it as well and what started out to be a simple dessert finally became the Birthday Cake for the party. Everyone including the birthday boy loved it, but little did they know, it all began with a mistake. :-)

Ingredients:

For the Crust:
23 Oreo cookies (store-bought or homemade)
2 tablespoons unsalted butter, melted

For the Cheesecake:
12 ounces cream cheese, at room temperature
1 cup granulated sugar
3 eggs, at room temperature
6 tablespoons sour cream
1½ teaspoons vanilla extract
12 Oreo cookies (store-bought or homemade), coarsely chopped

Directions:

1. Preheat oven to 325 degrees F. Line an 8x8-inch square baking pan with foil or parchment paper, allowing it to hang over two of the sides.

2. Make the Crust: Process the Oreo cookies in a food processor until they are turned into fine crumbs. Drizzle the melted butter over top and pulse a handful of times until the butter is evenly distributed and all of the crumbs are moist. Dump the crumbs into the prepared baking dish and press into an even layer. Bake for 10 minutes (leave the oven on).

3. Make the Cheesecake: Beat the cream cheese on medium-high speed until smooth, about 2 minutes. Gradually add the sugar and beat until incorporated.

4. Slowly add the eggs, beating well after each addition, and mix until completely combined. Scrape down the sides of the bowl and add the sour cream and vanilla, beating until incorporated.

5. Gently fold in the chopped Oreos, then pour the batter over the prepared crust, smoothing it into an even layer. Bake until the edges are set but the middle still jiggles slightly, about 40 to 50 minutes.

6. Place the pan on a cooling rack and let cool to room temperature, about 2 hours, then cover the pan with plastic wrap and place in the refrigerator for at least 3 hours (or up to 24 hours) before serving.

7. To serve, lift the cheesecake out of the pan using the parchment or foil handles. Slice into bars and serve. Store leftovers in an airtight container in the refrigerator for up to 1 week.

(Cheesecake Recipe adapted from Table for Two)