04 February 2012
Martian Manhunters Favorite Cheesecake
Anyways, John Jones, the human incarnation (avatar, whatever) of Martian Manhunter loves oreos, so after I made this cheesecake I thought, 'bet Martian Manhunter would love this!'
I don't think you need me to tell you how incredibly delicious these are. I have to say that this is the best cheesecake I've ever had. Just a word of warning, my son and hubby tried a piece before the bars had cooled in the fridge and they didn't like them AT ALL. Turns out, warm cheesecake is kinda gross. Toss these into the fridge for a few hours (I know it's hard to wait, but there's no way around it this time, believe me on this one).
Martian Manhunter's Oreo Cheesecake
adapted from a recipe at Annie's Eats here; oreo cheesecake brownies
For the crust:
One Box of Famous Chocolate Wafers
2 tbsp. butter, melted
For the cheesecake:
12 oz. cream cheese, at room temperature
6 tbsp. sugar
6 tbsp. sour cream, at room temperature
½ tsp. vanilla extract
¼ tsp. salt
1 large egg plus 1 egg yolk
15 Oreo cookies, broken in half and quarters
1. Preheat the oven to 325˚ F. Line an 8 x 8-inch baking dish with foil or if you're super lazy like me, spray it liberally with cooking spray.
2. To make the crust, place the chocolate wafers and melted butter in the bowl of a food processor. Process, pulsing, until the cookies are finely ground. Taste it, taste again just to confirm that, yes, it really is that scrumptious, then transfer the crumbly goodness to your prepared baking dish.
3. Press the crumbs down until you have an even layer.
4. Add the cream cheese to the bowl of an electric mixer fitted with the paddle attachment or plop it into a bowl and use your hand held electric mixer on low. Beat until light and smooth, about 2 minutes. Mix in the sugar until well combined. Blend in the sour cream, vanilla and salt. Beat in the egg and egg yolk on medium-high speed until incorporated, scraping down the bowl as needed. Stir in the chopped Oreos with a rubber spatula.
Be careful, if the oreos are too crushed your cheesecake will turn gray and will have a weird gritty texture, you'll have to eat that one by yourself, probably in a dark closet with a flashlight and make a second one for friends and family.
5. Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula. Bake for about 40 minutes, until the cheesecake is set around the edges but slightly wobbly in the center.
Transfer the pan to a wire rack and let cool about 1 hour to room temperature. Cover the pan and refrigerate until well chilled, about 3 hours.
To cut the bars, pull the cake from the pan by lifting the foil up out of the pan or cut them out one by one if you didn't use foil. Keep refrigerated until ready to serve.