Prep Time::25 mins
Cook Time::45 mins
Cool Time:: 3 hrs
Total Time:: 4 hrs 5 mins
Servings::48
Yield::48 squares
Ingredients
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nonstick cooking spray
1 (19.1-ounce) package chocolate sandwich cookies with white filling (such as Oreos®), divided
1/4 cup salted butter
3 (8-ounce) packages cream cheese, softened
1 cup sugar
3/4 cup sour cream
3 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
Directions
Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).
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Line a 13x9x2-inch baking pan with heavy-duty foil, allowing 2 inches of overhang on two opposite sides of the pan. Coat foil lightly with nonstick cooking spray; set aside.
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Place 30 cookies in a food processor. Cover and pulse until finely ground.
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Add melted butter and pulse just until combined.
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Transfer mixture to the prepared pan. Press crumbs evenly into the bottom of the pan.
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Bake in the preheated oven until set, about 10 minutes.
Meanwhile, combine cream cheese and sugar in a large bowl and beat with an electric mixer on high until light and fluffy, about 3 minutes.
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Add sour cream, eggs, vanilla, and salt. Beat until just combined.
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Coarsely crush the remaining oreos by placing them in a resealable bag and hitting it with a rolling pin.
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Reserve 1/2 cup of the cookie crumbs. Fold the remaining crumbs into the batter.
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Pour batter evenly over prebaked crust, smoothing the top as necessary.
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Sprinkle with reserved cookie crumbs.
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Bake in the preheated oven until the center appears set, with a slight jiggle, 35 to 40 minutes.
Cool in a pan on a wire rack for 2 hours, or until completely cool. Cover and chill for at least 1 hour.
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Remove uncut bars from the pan by lifting foil.
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Cut into 2×2-inch bars to serve.
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