You ever see those race horses with their blinders on? I swear, I’m going down to the track to get me a pair of those, and I’m going to wear them the next time I go to the grocery store.
What was supposed to be a quick trip to the store to get some shortening to make a pie crust, turned into a full-blown shopping extravaganza, much like a good day at the race track.
Now, I’m not quite sure how the 16 oz. of coconut flakes, or the two 8 oz. Lindt White Coconut White Chocolate bars, or the 11 oz. of Ghirardelli Semi-Sweet Chocolate Chips, or the pound of butter, OR the pint of Buttermilk (yada yada yada) got in there, but I swear those little ponies all rounded that final corner in the 1/4 mile run, hit the after-burners and crossed the finish line down the aisle when they galloped into my cart.
Given that the pony named Ghirardelli Semi-Sweet Chocolate Chips was on the bottom shelf (i.e. the last in the line of the starting gate) at the store, that was quite a run!
I didn’t have the heart to tell them to go back to where they came from.
So, a lot poorer, I went home to bake.
- First on the menu, I finally got to meet the worst thing I ever ate (Buttermilk Pie)
- Second on the menu was a cook-off and recipe taste test of two different types of Coconut Macroons
- (see # 2) Neither of which turned out quite like I expected (although still very good!)
- And finally, smack dab in the Winner’s Circle, were these absolutely wonderful, creamy, rich, decadent Oreo Cheesecake bites.
In that first moment of tasting them, I’d completely forgotten the worst thing I ever ate, I’d forgiven the fact I wasn’t really that fond of Coconut Macroons after all, but most importantly – I learned that I was insanely and heavenly in love with Oreo Cheesecake. Bite-sized style.
And of course – I had to share most of these things. I kept the Buttermilk Pie at home ~ for the moment.
In the meantime, until I figure out what went wrong with the Buttermilk Pie recipe – I want to send you off with something that will surely be a success in both presentation and style and more importantly – phenomenal, blissful and heavenly taste.
Don’t you think they’re cute, all lined up ready to be eaten?
- 36 Oreo Cookies, divided
- 4 tablespoons butter
- 4 (8-ounce) packages of cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla
- 4 large eggs
- *4 ounces semisweet chocolate (optional, see notes)
- *4 ounces white chocolate (optional, see notes)
- Preheat the oven to 325°F.
- Line a 9×13-inch baking pan with aluminum foil, extending the ends over the sides. Finely crush 24 Oreo cookies. Melt the butter and mix with the cookie crumbs. Press onto the bottom of the prepared baking pan to form the crust.
- In a large mixing bowl, beat the cream cheese and sugar until well blended. Add the sour cream and vanilla; mix well. Add the eggs (one at a time, beating after each addition) just until blended. Chop remaining cookies into bite-sized chunks. Gently stir the chopped cookies into the batter and pour over the crust.
- Bake the cheesecake for about 35-40 minutes or until the sides are set and the center is nearly set. Cool completely on a wire rack in the pan.
- When the cheesecake is completely cooled, cover with plastic wrap and refrigerate for at least 2 hours. When chilled, remove the cheesecake using the foil overhang and cut the cheesecake into bite-sized pieces.
- Optional Directions for Decoration
- If you want to make a decorative top (drizzled with dark and white chocolate), place the cheesecake bites on a wax or parchment paper-lined baking tray. Melt the semi-sweet chocolate and white chocolate in separate bowls (you can use the microwave on 50% power, stirring frequently).
- Pour the melted chocolate into two different Ziploc bags (one for the semisweet chocolate, one for the white chocolate). Snip a small corner off the corner of the bag and drizzle each chocolate over the cheesecake bars.
- Chill the bars until ready to serve.