Ingredients
Oreo Base
- 30 Oreo cookies, crushed (with the cream center)
- 1/2 cup salted sweet cream butter, melted
Cheesecake Layer
- 16 ounces cream cheese, softened
- 2/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 2 large eggs, room temperature
Chocolate Chip Cookie Dough Layer
- 16.5 ounces chocolate chip cookie dough, premade tube
Ingredients and Why They Matter
The Oreo cookies form a quick, no‑fuss crust: crushing them with the cream centers means you get both chocolate wafer flavor and built‑in sweetness and fat to help the crumbs bind with the melted butter. Using 30 cookies gives you a thick enough base to support the cheesecake and cookie layers without crumbling when sliced. Salted sweet cream butter adds richness and a light salty note that balances the sweetness of the Oreos and keeps the crust from tasting one‑note.
Cream cheese is the heart of the cheesecake layer; using two full blocks (16 ounces) creates a generous, creamy middle that can stand up to the intense flavors above and below. Granulated sugar sweetens the mixture and helps it turn silky and glossy when beaten with the cream cheese. Vanilla extract reinforces the “cheesecake plus cookie” flavor profile, while a touch of almond extract adds a subtle bakery‑style depth that pairs beautifully with both Oreos and chocolate chips. Eggs bind and set the cheesecake as it bakes, giving you clean slices instead of a loose filling. Room‑temperature eggs and cream cheese prevent lumps and ensure an ultra‑smooth texture.
The premade chocolate chip cookie dough layer is your easiest shortcut: a single 16.5‑ounce tube covers the top of the cheesecake in a soft, golden cookie layer with pockets of melted chocolate in every bite. Because it’s pre‑formulated, you don’t have to measure flour or leavener—the dough bakes up reliably soft and chewy over the creamy layer.
Step-by-Step Instructions
I start by preheating the oven to 350°F (175°C) and lining a 9×9‑inch metal baking dish with parchment paper, leaving some overhang on the sides so I can lift the bars out later. A metal pan helps the crust and cookie top bake evenly and brown nicely at the edges.
For the Oreo base, I crush the cookies either in a food processor or in a sturdy zip‑top bag with a rolling pin until they are fine crumbs. Then I stir the crumbs together with the melted salted butter in a small bowl until the mixture resembles wet sand and all the crumbs are coated. I press this mixture firmly and evenly into the bottom of the prepared pan, making sure to get into the corners so there are no gaps. Once the crust is packed down, I set the pan aside.
Next, I make the cheesecake layer. In a medium mixing bowl (or using a stand mixer), I beat the softened cream cheese on medium‑high speed for 1 to 1 1/2 minutes until it’s completely smooth and creamy. I scrape down the sides and bottom of the bowl, then add the granulated sugar and continue mixing for another 1 to 1 1/2 minutes until the mixture looks silky and slightly fluffy.
I add the vanilla extract and almond extract and mix just until they’re fully incorporated. Then I beat in the eggs one at a time, mixing well after each addition so the batter stays smooth and emulsified. Once the cheesecake batter is uniform and lump‑free, I pour it over the Oreo crust and spread it into an even layer with a spatula, making sure it reaches all the edges.
For the chocolate chip cookie dough layer, I open the premade dough tube and cut the dough into four equal sections. I flatten each section gently between my hands or on a piece of parchment, then lay the flattened pieces over the cheesecake layer, covering as much of the surface as possible. It’s fine if there are small gaps; the dough will spread and seal as it bakes, creating a cohesive cookie top.
I place the assembled pan into the preheated oven and bake for 35 to 40 minutes, until the cookie dough layer on top is golden brown and the edges look set. A toothpick inserted into the cookie portion should come out mostly clean, though it may have a bit of melted chocolate on it. The cheesecake underneath will continue to firm up as it cools.
When the bars come out of the oven, I let them rest on a wire rack for about 30 minutes at room temperature. Then I cover the pan and chill it in the refrigerator for at least 3 hours; this chilling time is what lets the cheesecake layer set completely, making the bars much easier to cut.
Once fully chilled, I use the parchment overhang to lift the whole slab out of the pan and onto a cutting board. I use a sharp knife to slice the slab into sixteen 2 1/4‑inch x 2 1/4‑inch squares, wiping the blade between cuts for the cleanest layers.
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