Oreo Cheesecake Bars Recipe: Silky Filling

Instructions:

1. Preheat your oven to 175°C. Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. Pulse 30 whole Oreos in a food processor until fine crumbs form. Stir in the melted butter and sea salt until the mixture resembles wet sand.
3. Press the cookie mixture firmly into the bottom of the prepared pan. Bake the crust for 8-10 minutes until it smells toasted and looks set, then remove and let cool slightly.
4. In a large bowl, beat the softened cream cheese and granulated sugar together using an electric mixer on medium speed until completely smooth and velvety.
5. Mix in the sour cream and vanilla extract until fully incorporated. Ensure no lumps remain before adding eggs.
6. Add the eggs one at a time, mixing on the lowest speed just until the yellow disappears. Do not overbeat to avoid incorporating excess air.
7. Gently fold in the 10 coarsely chopped Oreos by hand using a spatula.
8. Pour the cheesecake batter over the par-baked crust and smooth the top. Sprinkle the remaining 5 crushed Oreos over the surface.
9. Bake for 35 minutes until the edges are slightly puffed and set, but the center still has a slight jiggle when the pan is moved.
10. Allow the bars to cool to room temperature in the pan, then refrigerate for at least 4 hours before lifting by the parchment paper and slicing into squares.