I love Oreos and cheesecake so it seemed like a perfect idea to serve this wonderful dessert at Thanksgiving. It is easy to make and the accompanying notes from SouthernBite.com even tell you not to worry if the edges or top of your cheesecake getting brown. That is easy to hide with a little whipped topping and will still taste awesome. And they were right.
1 (14.3 ounce) package of Oreos, divided
3 T. butter, melted
4 (8 oz.) packages of cream cheese, softened
1 1/4 cups sugar
2 t. vanilla extract
Preheat the oven to 350 degrees. Lightly spray a 9-inch spring from pan with nonstick cooking spray.
Place 18 Oreos in a gallon-size Ziplock bag. Crush the cookies with a rolling pin. Pour the crushed Oreos in a small bowl and mix with melted butter. Pour the mixture evenly into the spring-form pan and press firmly to bottom to create a crust.
In a bowl, combine softened cream cheese, sugar, and vanilla until well combined. Add eggs and mix well. Roughly break up the remaining cookies and add them to the mixture, reserving some to sprinkle on the top. Gently fold cookies into batter and then pour onto crust. Lightly tap the pan on the counter to get out any air bubbles. Sprinkle with remaining Oreos.
Bake for 40 to 50 minutes, or until the center is almost set. Cool and the refrigerate overnight (or at least 4 hours). Drizzle with chocolate syrup and add a dollop of whipped cream, if desired.