Ingredients
Cookie Layer:
- 17.5 ounces chocolate chip cookie mix
- ½ cup (1 stick) salted butter, softened
- 1 large egg
Alternative Options: If you prefer, you can use homemade chocolate chip cookie dough or swap for a different type of cookie dough, such as peanut butter or oatmeal chocolate chip.
Oreo Layer:
- 24 whole Oreos
Alternative Options: Any sandwich cookie can work in this recipe. Try chocolate-filled cookies, vanilla sandwich cookies, or even gluten-free Oreos for a variation.
Cheesecake Layer:
- 16 ounces (two 8-ounce packages) cream cheese, softened
- 1 ⅓ cups powdered sugar
- 1 tablespoon cornstarch
- ⅔ cup sour cream
- 2 large eggs
- 1 ⅓ cups roughly chopped Oreos, divided
Alternative Options: You can use Greek yogurt instead of sour cream for a lighter version. For the Oreo mix-in, swap half for chocolate chips or chopped nuts for added texture.
Optional Garnish:
- Caramel sauce for drizzling
Alternative Options: Instead of caramel, drizzle with chocolate sauce or sprinkle with cocoa powder.
Instructions
1. Prepare the Baking Pan
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease it with non-stick spray. This step ensures the bars are easy to lift out and cut cleanly.
2. Make the Cookie Dough Base
In a large mixing bowl, beat together the chocolate chip cookie mix, softened butter, and egg until fully combined. The dough should be smooth and pliable. Press this mixture evenly into the prepared pan to form a solid base.
3. Add the Oreo Layer
Arrange the whole Oreos in an even layer on top of the cookie dough. Try to space them evenly so that each bar has an Oreo inside when cut.
4. Prepare the Cheesecake Filling
In another large mixing bowl, use a hand mixer to beat the cream cheese, powdered sugar, and cornstarch until the mixture is light and fluffy. This helps ensure a smooth, lump-free cheesecake layer.
Mix in the sour cream until fully incorporated, then add the eggs one at a time. Be careful not to overmix once the eggs are added—overmixing can cause cracks in the cheesecake.
Gently fold in ⅔ cup of the chopped Oreos to add extra texture and cookie flavor.
5. Assemble and Bake
Pour the cheesecake mixture evenly over the Oreo layer. Sprinkle the remaining ⅔ cup of chopped Oreos over the top for extra crunch and visual appeal.
Bake in the preheated oven for 35-40 minutes, or until the cheesecake is set. The center should still have a slight jiggle when shaken, and an inserted toothpick should come out with just a few moist crumbs.
6. Cool and Chill
Remove the pan from the oven and allow it to cool to room temperature on a wire rack. Then, cover with plastic wrap and refrigerate for at least 3 hours to allow the cheesecake to firm up.
For the best texture, chilling overnight is ideal.
7. Cut and Serve
Once fully chilled, lift the cheesecake bars out of the pan using the parchment paper. Use a sharp knife dipped in hot water to make clean cuts. Serve as is or drizzle with caramel sauce for an extra indulgent touch.
Notes
- Room Temperature Ingredients: Make sure the cream cheese and eggs are at room temperature before mixing. This prevents lumps and ensures a smooth cheesecake texture.
- Do Not Overbake: The cheesecake should still be slightly jiggly in the center when removed from the oven. Overbaking can cause a dry texture and cracks.
- Chilling is Essential: Do not skip the refrigeration step. This allows the cheesecake to set properly, making it easier to cut into clean bars.
- Perfect Slicing Trick: Use a sharp knife, run it under hot water, and wipe it clean between cuts for picture-perfect slices.
- Make it Your Own: Feel free to experiment with different cookies, mix-ins, and toppings. Chopped chocolate, white chocolate chips, or a sprinkle of sea salt can enhance the flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes