Thanks to everyone who “de-lurked” last week to say hello! And if you read, but didn’t comment, that’s okay! I still appreciate you!

This week, I have a super easy cheesecake that I found over at Buns in My Oven. Cookies and cheesecake? How can you go wrong? I put this together for an ill-fated birthday dinner a couple weeks ago. My mom was supposed to come over for her annual birthday dinner, where she always requests White Chicken Parmesan, but there was rampant sickness in her house. I’d already made the dessert however, so my coworkers got to benefit from Mom’s birthday.

I have to apologize for the quality of the pictures here. My camera went missing a few weeks ago, so all I had available was the camera on my phone. Photo quality aside, this was one tasty cheesecake!

You’ll need: Cream cheese, sugar, eggs, vanilla, butter, oreos

First, crush 28 oreos. I suggest using a food processor, but this can be done with a baggie and a rolling pin if you’re determined.

Add 4 tablespoons of melted butter or margarine and stir until the crumbs are moist.

Press into the bottom of a 9×13 pan. (I lined my pan with parchment paper first, per Bun in My Oven’s suggestion.) Bake crust for 10 minutes.

Put 3 packages of softened cream cheese into a large bowl

Add 3/4 cup sugar

and 1 teaspoon vanilla

Mix until well blended.

Add the eggs one at a time

mixing well after each addition

Crush the remaining oreos by hand. You just want to break them up a little, they don’t need to be pulverized.

Stir the oreos into the cheesecake batter

and pour onto the oreo cookie crust.

Spread the cheesecake layer evenly over the oreo crust layer.

Bake at 350 degrees for 30-40 minutes. Cool on a wire rack. Refrigerate at least 3 hours, or overnight.

Slice and enjoy!

Cookies and Cream Cheesecake
Source: Buns in My Oven

1 package of Oreo cookies
4 tablespoons butter, melted
3 packages cream cheese (24 ounces total), room temperature
3/4 cup sugar
1 tsp. vanilla
3 eggs

1. Pre-heat oven to 350 degrees. Using a food processor, blender, or rolling pin, crush 28 Oreo cookies into crumbs. Pour into parchment or wax paper lined 9 x 13 pan and pour melted butter on top of cookie crumbs. Stir to coat all the cookie crumbs with butter and press into the pan to form the crust. Bake the crust for 10 minutes.
2. Beat cream cheese, sugar, and vanilla until well blended. Beat in the eggs one at a time, mixing just until blended.
3. Crumble remaining Oreos with your fingers and add to cheesecake mixture. Stir together to combine and pour over cookie crust. Smooth the batter and place in the oven for 30-40 minutes, until the edges are set but the center is still slightly jiggly. Cool on a wire rack and then refrigerate for 3 hours or overnight.