From the 'Burg to Your Kitchen

It’s Natalie’s birthday week – well, my birthday isn’t until Sept. 8, but those that know me know that my birthday is one big occasion! I decided to incorporate one of my favorite foods – Oreo cookies!

Oreo Cheesecake

Cookies

Ingredients:

1 – 8 oz. package cream cheese, softened

1/2 cup salted butter, room temperature

3/4 cup sugar

1/2 tsp. vanilla

1 cup flour

15 Oreo cookies, coarsely crushed

Directions:

In a stand mixer, mix the cream cheese and butter together on medium speed for one minute until smooth.

Add in the sugar and vanilla, mix for one more minute on medium until combined. Slowly add the flour and mix until just combined.

Finally, turn the mixer to low and add in the crushed cookies, mixing until evenly combined. Cover and chill dough for one hour.

Preheat oven to 350 degrees, line a baking sheet with parchment and drop cookie dough 2 inches apart; bake for 10 minutes. Allow cookies to cool for 2-3 minutes before taking them off cookie sheet.

Easy Oreo Cheesecake

Ingredients:

24 Oreo cookies, divided

3/4 cup sugar

3 Tbsp. butter, melted

1 tsp. vanilla

3 – 8 oz. packages cream cheese, softened

3 eggs

Directions:

Heat oven to 350 degrees F. Place 16 cookies in a zipper-lock plastic bag. Crush cookies by rolling a rolling pin across the bag. Place in bowl, add butter; mix well. Press firmly into bottom of springform pan.

Beat cream cheese, sugar, and vanilla in a large bowl with electric mixer on medium speed until well-blended. Add eggs, one at a time, beating just until blended after each addition. Chop or crush remaining cookies; stir half of the chopped cookies into cream cheese batter. Pour over prepared crust, sprinkle with chopped cookies.

Bake 45 minutes or until center is almost set. Cool – refrigerate overnight.