In the mood for something decadent? Oreo Chip Cheesecake might be just the thing for you! I recently whipped up my own version of this delight and it was a success!
This past week was filled with beautifully sunny, blue skies and strong winds. It was awesome! I spent about 2 hours in the backyard each evening after work just enjoying the weather. I also found time to plant my very first garden! It is a small, modest garden, but it is allllllll mine! 🙂 I planted yellow and red bell peppers, cilantro, and some jalapenos! I might add some more veggies within the next month but for now, I’m keeping it simple. For now, I’m using round planters, but within the next month I should have a nice big off the ground elevated planter. 🙂 Anyone else starting their first garden this year? Good luck to all other gardeners out there, new and experienced!
Anyways, here’s the recipe for some sinfully delicious Oreo Chip Cheesecake!
OREO CHIP CHEESECAKE
- 3 pk. of 8 oz. Philadelphia Cream Cheese, softened
- 3/4 cup of sugar
- 3 eggs
- 1 tsp vanilla
- 3 tbsp butter, melted
- 18 Oreo cookies, chopped for crust
- 9 Oreo cookies chopped for filling
- 2 tbsp mini chocolate chips
- Whipped Cream, optional
*I used Double Stuffed Oreo Cookies but you could use regular.
Preheat oven to 350*F. Lightly spray a 9 inch springform pan with cooking spray.
Using a food processor or bag/rolling pin, crush 18 Oreo cookies. In a bowl mix the crushed Oreo cookies with melted butter. Put crust batter into the bottom the springform pan.
Crush another 9 Oreo cookies, set aside for filling.
In a large mixing bowl, beat the cream cheese, sugar, and vanilla until fully combined. Mix in 1 egg at a time. Add in 2 tbsp chocolate chips.
Spoon in cream cheese mixture into the pan and use a spatula to smooth the top.
Bake for approx. 45 minutes or until the middle is set.
Let cheesecake cool, then refrigerate for a few hours or overnight.
Slice and add cool whip/chocolate chips! Enjoy!
*If you have extra Oreo cookies you could crumble them on top! 🙂