30 whole Oreo’s, crushed (I placed them in a zip-top bag and used a rolling pin)
1 stick (1/2 c.) butter, melted
Cream Cheese Layer:
3 blocks (24 oz.) cream cheese, softened well, but not melted
1/4 c. sour cream
1 c. sugar
1 Tbsp. (yes, Tablespoon) vanilla extract
3 large eggs
Line a 9″x13″ dish with parchment paper so it hangs over the edges a little. Preheat oven to 300 degrees Fahrenheit.
For the crust, stir crushed Oreos and melted butter together until the mixture is coated well. Press evenly into prepared 9×13″ dish and bake for 9 minutes.
While crust is baking, prepare cream cheese layer, in the bowl of an electric mixer, by first whipping the cream cheese until no lumps remain, then adding in sour cream, sugar, vanilla, and eggs and creaming together well.
Spread over baked crust and return to the oven to bake for an additional 50 minutes, or just until set completely.
Let cool 1 hour at room temperature, then cover with foil and place in the fridge to chill for at least 4 hours to overnight.
Carefully lift the cheesecake from the pan using the parchment paper. Slice and serve with fresh berries or other toppings.