White Chocolate Oreo Cheesecake Bars - cookies

Method

• Make the crust.
• Preheat the oven to 325F.
• Place the oreo cookies, and a couple tablespoons of melted butter into a food processor.
• Pulse until fine crumbs.
• Line the bottom of a 9x9 inch pan with parchment paper. Let the excess paper hang over the sides; this will make removal easier at the end.
• Pour the crumbs on top of the parchment and spread evenly. Press the crumbs down especially at the edges and corners.
• Bake for 10 minutes. Remove the crust and let it cool on a cooling rack. Keep the oven on.
• Beat room temperature cream cheese in a bowl for a minute until it is smooth.
• Add the eggs one at a time beating thoroughly after each addition.
• Add the sour cream, melted chocolate, and vanilla extract. Beat thoroughly.
• Pour over the cream cheese mixture.
• Smooth it over with a spatula and tap the bottom of the cheesecake on the countertop to bring up any bubbles that might be trapped inside the filling.
• Bake for 40-50 minutes or until the edges are golden brown. When you wiggle the pan the center should be solid.
• Leave it on the countertop to cool. When it is cool enough to handle, throw it into the refrigerator to cool completely.
• Put a bowl of white chocolate over a simmering pot of water making sure not to let the bottom of the bowl touch the water.
• Add the cream and stir until the mixture is melted and smooth.
• Drizzle over the cheesecake and refrigerate again till the chocolate is set.
• Finally, cut into squares.
• Store in the refrigerator, or freeze for up to two weeks. These taste delicious frozen as well.