2cups(16 oz or 253 g) block-style cream cheese, room temperature
⅔cup(133 g) granulated sugar
1teaspoonpure vanilla extract
2large eggs, room temperature
Instructions
Preheat oven to 325° F.
Line a 8x8 baking pan with parchment paper or foil, lightly spray with non-stick cooking spray.
Combine crushed Oreo cookies with melted butter until all crumbs are moistened. Press crumb mixture into bottom of prepared pan. Set aside.
Place 2/3 cup chocolate chips in a microwave safe bowl. Microwave on 50% power level for 90 seconds, stirring every 30 seconds. Remove from microwave and stir until chocolate is completely melted. Heat an additional 15 seconds if needed. Let cool.
In the bowl of an electric mixer or using a hand mixer, beat cream cheese on medium speed until smooth, about 1 minute. Add in sugar and vanilla, beat well. Add cooled melted chocolate and mix again until combined. Add in eggs, one at a time, beating just until combined. Make sure to scrape down sides of bowl.
Spoon cheesecake mixture over prepared crust and smooth to edges. Bake in a preheated 325° F oven for 35 to 40 minutes, until only center of cheesecake jiggles. Turn off oven and leave cheesecake in oven with door to oven cracked for 1 hour.
After 1 hour, remove cheesecake to rack to cool completely before refrigerating. Let cheesecake chill for at least 3 hours (ideally overnight) to chill entirely before slicing.
Notes
Oreos: Use classic Oreo cookies, not double stuff or flavored cookies as they have extra filling.Cream cheese: I prefer block cream cheese in baking. It is thicker with less air, thus providing better structure to desserts. Make sure it's room temperature for easy mixing.Store in an airtight container in the refrigerator for up to 5 days.Freezing instructions: Cool and chill the cheesecake bars until set. Cover with plastic wrap and then aluminum foil to prevent freezer burn. Store on a flat surface in the freezer for up to 1 month. Defrost in the refrigerator before cutting and serving.