No, you didn’t read the title wrong. This is a recipe for probably one of the best desserts I’ve ever had. Please eat responsibly and try to make them last (Blake and I did not take this advice). You have been warned.
Also, be prepared: This recipe is a doozy and pretty involved, but is SO WORTH IT.
Mad props to those who created this recipe – Recipe is adapted from one found here.
- 1 package of Oreos, crushed. (I prefer using the Double Stuffed Oreos, because there really is no other option 😛 )
- 13 tablespoons of unsalted butter (8 tablespoons should be melted & the remaining 5 tablespoons should just be at room temperature)
- 1/3 cup packed light brown sugar
- 1/4 cup + 3 tablespoons granulated sugar
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 3/4 cup all-purpose flour
- 3/4 cup mini chocolate chips
- 12 oz. cream cheese at room temperature
- 1 large egg, room temperature
- Pre-heat oven to 325°F. Line a 9×9 pan with parchment paper and allow some overhang. Spray with cooking spray.
- Making the oreo crust:
- In a medium bowl, mix 2 cups of crushed oreos + 8 tablespoons of melted butter.
- Press the oreo mixture into the pan and bake for 6-8 minutes. Set crust aside and let cool. Leave oven on.
- Making the cookie dough topping:
- Using a stand mixer bowl, beat 5 tablespoons of butter at room temperature, brown sugar, 3 tablespoons of granulated sugar, salt, and 1 teaspoon of vanilla together until smooth. This should take about 45-60 seconds.
- Mix in flour slowly until just incorportaed.
- Add chocolate chips and set aside.
- Warning: This will not end up looking like regular cookie dough. It’s a relatively dry mixture. Do not worry (like I did!)
- Making the oreo cheese cake filling:
- Using a stand mixer bowl, combine the cream cheese and 1/4 cup granulated sugar until smooth.
- Mix in egg and 1 teaspoon of vanilla.
- Mix in 1/4 cup crushed oreos
- Pour the cheese cake filling (made in step #4) onto the prepared oreo crust (made in step #2).
- Using the cookie dough (made in step #3), form clumps using your hands. There is no wrong way to make the clumps. Make about 6-10 silver dollar sized clumps and spread evenly over the pan. Disperse the rest of the loose crust mixture on top, filling in the gaps and covering the cheesecake batter.
- This is not going to be beautiful and even in this step and that’s okay!
- Bake for about 25 to 35 minutes. You will know it is done baking when the cookie dough feels dry and and firm.
- Lift the parchment paper using the overhang and transfer to a cooling rack. Cut into square or rectangles for serving.
- Store in refrigerator and serve either cold or at room temperature.