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Oreo cookies butter cream cheese sour cream sugar egg egg white Dutch Espresso powder cornstarch chocolate chips
Viewed: 56 - Published at: 5 years agoIngredients
- 10 whole Oreo Cookies, Processed In A Processor
- 3 Tablespoons Melted Butter
- 8 ounces, weight Softened Cream Cheese
- 1 cup Sour Cream
- 3/4 cups Sugar
- 1 whole Egg
- 1 whole Egg White
- 1/3 cups Dutch Process Cocoa Powder
- 1/2 teaspoons Espresso Powder Or Instant Coffee Granules
- 2 Tablespoons Cornstarch
- 1/3 cups Mini Semi-sweet Chocolate Chips
Method
- Preheat oven to 325F. Line a 9x9 baking pan with 2 criss-crossed sheets of foil (make sure the foil hangs over the edges of the pan - you'll use it as a handle later), coating the foil lightly with oil spray.
- Pulse 10 Oreo cookies in a food processor until fine. In a large bowl, stir together the cookie crumbs and the melted butter. Using the bottom of a one-cup measure cup, firmly and evenly press the mixture into the bottom and up sides of the baking dish.
- Without rinsing the processor bowl, process the cream cheese and sour cream until blended. Scrape down the sides and bottom of the bowl as needed. Add sugar, egg and egg white; blend until smooth and combined. Add the cocoa, espresso powder, and cornstarch and stir until just combined.
- Pour into the prepared pan. Sprinkle with chocolate chips. Bake 35-40 minutes, just until set.
- Cool completely in the pan set on a wire rack. Cover and refrigerate at least one hour. Lift out of the pan using the foil handle. Cut into squares.
