Ingredients
36 Oreo cookies, divided
¼ cup butter, melted
8 oz cream cheese, (4 packages) softened
1 cup granulated sugar
1 cup sour cream
1 tsp vanilla
4 large eggs
4 oz semisweet chocolate
4 oz white chocolate
Preparation
Preheat the oven to 325 degrees F.
Line a 9x13-inch baking pan with foil, with ends extending over sides. Finely crush 24 Oreo cookies. Melt the butter; mix with crumbs. Press onto the bottom of the prepared pan.
In a large bowl, beat the cream cheese and sugar with a mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating after each just until blended. Chop the remaining cookies. Gently stir into batter; pour over crust.
Bake the cheesecake for about 35 to 40 minutes or until the sides are set and the center is almost set. Cool completely on a wire rack in the pan.
When the cheesecake is completely cooled, cover with plastic wrap and refrigerate for at least 2 hours. When chilled, remove the cheesecake using the foil overhang and cut the cheesecake into bite-sized pieces.
Place the cheesecake bites on a wax or parchment paper-lined baking tray. Melt the semisweet chocolate and white chocolate in separate bowls.
Pour the melted chocolate into a ziploc bag, 1 for the semisweet chocolate, 1 for the white chocolate. Snip a small corner off the corner of the bag and drizzle the chocolate over the cheesecake bars.
Chill the bars until ready to serve. Enjoy!
