Ingredients

• 24 Oreos Cookies , divided
• 3 tablespoons butter , melted
• 3 , 8 ounce
• 0.75 cups sugar
• 1 teaspoon vanilla
• 3 large eggs

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place 16 cookies in a resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag.
3. 3 Place crushed cookies in a bowl. Add melted butter; mix well.
4. 4 Press mixture firmly onto bottom of a 9-inch springform pan.
5. 5 Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer on medium speed until well-blended.
6. 6 Beat in eggs, 1 at a time, until just blended.
7. 7 Chop remaining 8 cookies; gently stir 1/2 of the chopped cookies into cream cheese batter.
8. 8 Pour over prepared crust; sprinkle remaining chopped cookies on top.
9. 9 Bake in the preheated oven until center is just set, about 45 minutes.
10. 10 Refrigerate for 3 hours to overnight. Cut cheesecake into 12 equal pieces; store leftovers in the refrigerator.

Nutrition per serving