Belfonte Dairy | From the Heart of Kansas City

Ingredients:

 

Cookie Base

  • 20 sandwich cookies, crushed
  • 1/4 cup unsalted butter, melted

Cookies and Cream Cheesecake

  • 8 oz cream cheese, softened
  • 3/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2/3 cup white chocolate chips
  • 2/3 cup heavy whipping cream + 1 tablespoon powdered sugar
  • 16 crushed chocolate sandwich cookies, divided

Directions:

 

Cookie Base

Line an 8×8 inch pan with parchment paper or aluminum foil.

Melt butter in the microwave, stirring in 30 second intervals, or melt in a small saucepan
over the stove. Allow the melted butter to cool for 5 minutes before using.

Crush the chocolate sandwich cookie into fine crumbs using a food processor, blender, or
by crushing Oreos in a plastic bag with a rolling pin or back of a spoon.

In a small bowl, combine cookie crumbs and melted butter together with a fork.

Use your hands, a knife, or the back of a spoon to pack the mixture into the bottom of
your prepared pan. Place the pan in the freezer for 5 minutes.

 

Cookies and Cream Cheesecake

In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an
electric mixer, beat softened cream cheese until smooth. This should take about 2 minutes
on medium speed.

Slowly, add powdered sugar to the cream cheese and beat on medium speed until smooth
and velvety in texture. Add vanilla extract and salt to the mixture and mix until
incorporated.

In a microwave safe bowl, heat white chocolate chips in the microwave in 45 second
intervals, stirring thoroughly between each round until the mixture is smooth. You can
also heat the chocolate chips in a small saucepan over medium heat, stirring constantly.
Add the melted chocolate chips to the mixture and mix. Use a rubber spatula to scrape
down the sides and bottom of the bowl as needed to ensure everything is fully
incorporated.

In a separate, large bowl, beat heavy whipping cream and 1 tablespoon of powdered
sugar on medium/high speed with an electric hand mixer or in a stand mixer with a whisk
attachment. Beat until the mixture forms stiff peaks. This should take several minutes, but
be patient. The mixture should look white, fluffy, and should look much greater in
volume. When you remove the beater from the mixture, it should create a peak that sticks
straight up and does not curl.

Carefully, fold the whipping cream mixture into the cream cheese mixture with a rubber
spatula. Fold until there are no longer streaks of white from the whipped cream.

Fold 8 crushed chocolate cookies into the cheesecake with a rubber spatula.

Transfer the cheesecake mixture to your prepared pan on top of the cookie crust. Spread
with a knife or spoon to evenly distribute throughout the pan.

Top the cheesecake with the remaining 8 crushed cookies for extra decoration.

Place the pan in the fridge for at least 6 hours. Cover the pan with plastic wrap or
aluminum foil after the 6 hour mark to preserve freshness.

Slice the bars as desired. Store the bars in the fridge, covered, for up to 5 days.