Instructions

• Preheat the oven to 325°F. Line an 8x8-inch pan with foil, leaving an overhang on two opposite sides so you can lift the finished bars out easily. Place the pan on the center oven rack when ready to bake.
• Put 24 standard-size Oreo cookies into a food processor and pulse until they become fine crumbs.
• Add 3 tablespoons melted butter to the Oreo crumbs and pulse until the butter is fully incorporated and the mixture holds together when pressed.
• Press the crumb mixture evenly into the bottom of the prepared 8x8 pan to form the crust. Bake the crust for 10 minutes, then remove from the oven and keep the oven set to 325°F.
• In a large bowl with a mixer, beat 12 oz softened cream cheese on medium speed until smooth and creamy. Scrape down the bowl as needed.
• Add 1 cup sugar and beat until the mixture is smooth and the sugar is incorporated. Add the 3 eggs one at a time, mixing on low-to-medium speed and scraping the bowl between additions.
• Add 1 teaspoon vanilla extract and 6 tablespoons sour cream. Mix on low speed just until combined; do not overmix.
• Coarsely chop the remaining 16 Oreos. If you want to remove extra fine crumbs, place the chopped pieces in a fine-mesh strainer over a bowl and shake gently to let fine crumbs fall through. Fold the chopped Oreo pieces into the cheesecake batter until evenly distributed.
• Pour the cheesecake batter over the baked crust and smooth the top. Bake at 325°F for 40–50 minutes, until the edges are set and lightly browned and the center is mostly set but still slightly jiggly.
• Remove the pan from the oven and cool on a wire rack for 2–3 hours. Cover and refrigerate before serving. Serve cold.