Oreo Cheesecake Bites Recipe

 

I am a hard-core cheesecake lover.

They opened a Cheesecake Factory Restaurant (hooray!) about 20 minutes from my house and last Saturday my husband I decided to go try it out.

We had some friends arrive a couple of minutes before we did to put our names on the waiting list (it was around 5 pm on Saturday night) . . . the wait for a table was over 2 HOURS long!!

I love cheesecake, but I wasn't sure I could wait TWO HOURS for some.

So, we ate at a delicious Mexican restaurant and I came home and made my own cheesecake.

The thing that I love about this recipe is that it can be cut into little tiny bite-size pieces. For some reason I don't feel as guilty when I pop about 10 of these little bites into mouth as compared to sitting down and devouring a huge piece of cheesecake (even though I have a feeling they equal out to be about the same amount).

Also, make these for your friends . . . you will instantly become very popular! :)

Oreo Cheesecake Bites Recipe

Ingredients:

36 OREO Cookies, divided

1/4 cup butter or margarine, divided

4 pkg. (8 oz. each) cream cheese, softened (I used Neufchatel cheese)

1 cup sugar

1 cup sour cream (I used light)

1 tsp. vanilla

4 eggs

1/2 pound (8 oz) chocolate candy coating (or other chocolate that can be melted)

Directions:

HEAT oven to 325°F.
LINE 13x9-inch baking pan with foil, with ends extending over sides. Finely crush 24 cookies (I placed them in a Ziploc bag and crushed them with my rolling pin). Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan.
BEAT softened cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating after each just until blended. Chop remaining 12 Oreo cookies. Gently stir into batter; pour over crust.
BAKE 45 min. or until center is almost set. Cool (I stuck mine into the fridge for about 2 hours). Meanwhile, microwave chocolate microwaveable bowl until melted (follow directions on packaging); stir until smooth. Use foil handles to lift cheesecake from pan and cut into bite-size pieces. Place on baking sheet covered in wax paper. Drizzle melted chocolate over each piece of cheesecake using a spoon. Stick in the fridge until chocolate has hardened.

Recipe adapted from Kraft Recipes 

 

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