There are very few people I have ever met who don't like cheesecake. Generally, it pops up on most peoples list of acceptable, if not favorite, desserts. So when I was going to visit my friend in Philadelphia for her birthday and I asked her what she wanted me to make, she immediately replied "Oreo Cheesecake!" Not a problem!
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One bar, cut and ready for consumption!
Her only request was that I use HFCS-free "Oreos" which are easily available for purchase from Whole Foods or a similar grocery store. The flavor of the cookies is exactly the same, so if you have similar concerns, the cookie can easily be swapped out without any taste difference.
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Once you crush up "Oreos" they all look the same
My only concern with this recipe is that the cheesecake batter is quite tangy compared to what I normally make. I think the addition of the Oreo cookies really helps sweeten it out a bit, but for me, the tang was still a bit too much. However, everyone else who tried a piece quite enjoyed it and I got no complaints from anyone else that the cheesecake wasn't quite right. I may go back and switch out the batter recipe in the future with a different one, but for now, this should suffice.
This recipe can be made in a brownie pan, cooled, and cut into bars which make for a much easier and uniform serving size. I was able to wrap them individually in sandwich bags, tie them off with ribbon, and throw them all in my lunchbox with some freezer packs. They not only survived a 5-hour trip across the state but also the rest of the night out and about downtown Philadelphia!
Thinking of making a cheesecake for your next event? Check out the recipe below!
