Ok. This is the lightest, creamiest most incredible baked cheesecake recipe I have ever come across in my life! Turn them into bars and, I kid you not, you will be begging for seconds. With a crunchy Oreo base, the creamiest of creamy middles, topped off with chocolate chips, these Choc Chip Oreo Cheesecake Bars are the best of the best. You need them in your life!
Here is what you will need to make 9.
For the Base
For the Cheesecake
*Don’t use a light version, they won’t work. Trust me, I’ve tried! If you’re going to do something wrong, do it right!
Lightly grease and line the base and sides of the baking tin and preheat your oven to 160°C/Fan 150°C.
Gently melt the butter either in a saucepan over a low heat or in a bowl in the microwave in 10 second intervals.
Tip the Oreo’s (fillings and all) into a food processor and pulse until it looks like fine crumbs. Pour in the melted butter and pulse again until it comes together.
Press the mixture evenly & firmly into the prepared tin and set to one side.
To make the filling, In an electric stand mixer or a large bowl with an electric hand whisk, beat the cream cheese until smooth.
Add the sour cream and sugar then beat well until smooth again.
Add the eggs in one at a time and mix well in between each addition. Add the vanilla extract and mix for a final time.
Pour the mixture on top of the prepared base and smooth out. Scatter over the chocolate chips and bake in the lower part of the preheated oven for approx 30-35 minutes.
It is ready when the centre still has a slight wobble but feels set.
Allow to cool completely in the tin before removing and slicing into 9 pieces. Store in an airtight container in the fridge and consume within 3 days.
The Mr, who has always disliked baked cheesecakes, actually exclaimed, “This is the only nice baked cheesecake in the whole world!” Now I don’t know about you but I’m taking that as a compliment! They really are lovely though I have to agree. I can definitely see Choc Chip Oreo Cheesecakes being made again in the KitchenMason kitchen!
I hope you enjoyed the post my lovelies, until next time.
(Recipe adapted from Chocolate, Chocolate and More)