Easiest Oreo Cheesecake

This cheesecake is the perfect example of something that is simple, that can be made infinitely more complicated.  Google a recipe for cheesecake and you’re sure to find methods that call for you to cook it in a water bath to keep it from browning or tell you that you’ve got to stand on your head while reciting the alphabet backwards for the last 14 minutes of the cook time to keep it from cracking.  Ugh.  Complicated.  I’m here to tell you… this is not one of those recipes.

Yes, this cheesecake will brown – on the edges AND the top.  So what.  And it will probably crack in the middle too.  But guess what?  It will taste just the same.  Yep, sure will.  And if you don’t like the way it looks, drizzle it with some chocolate syrup and add a dollop of whipped cream – heck, even a dollop of Cool Whip…  yes, I said Cool Whip.  This is seriously the easiest cheesecake.  It’s perfect for when you need something UNcomplicated.

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Ingredients

• 1 (14.3-ounce) package Oreos, divided
• 3 tablespoons butter, melted
• 4 (8-ounce) packages cream cheese, softened
• 1¼ cup sugar
• 2 teaspoons vanilla extract
• 4 eggs

Instructions

1. Preheat the oven to 350°F. Lightly spray a 9-inch spring-form pan with nonstick cooking spray.
2. Place about half of the Oreos (about 18) in a gallon size zip-top bag. Crush the cookies using a rolling pin. Pour the crushed Oreos into a small bowl and mix with the melted butter. Pour the mixture evenly into the bottom of the spring-form pan and press firmly to create a crust.
3. In the bowl of a stand mixer (or with a bowl and hand mixer) combine the softened cream cheese, sugar, and vanilla until well combined. Add the eggs and mix well. Roughly break up the remaining cookies and add them to the mixture, reserving some to sprinkle on top. Gently fold the cookies in and pour the batter onto the crust. Lightly tap the pan on the counter to get out any air bubbles. Sprinkle with the remaining Oreos.
4. Bake for 40 to 50 minutes, or until the center in almost completely set. Cool and then refrigerate overnight to allow the cheesecake to firm up before serving (or at least 3 hours for those impatient folks). Drizzle with chocolate syrup and add a dollop of whipped cream, if desired.

Recipe Source:southernbite.com