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Ingredients

24 vanilla sandwich cookies (such as Golden OREO®), divided 3 tablespoons unsalted butter, melted 1 (8 ounce) package cream cheese, softened ⅓ cup sour cream ⅓ cup white sugar 1 egg ½ teaspoon vanilla extract ¾ cup white chocolate chips, divided

Nutrition Info

292.3 calories carbohydrate: 27.1 g cholesterol: 48.9 mg fat: 19.1 g fiber: 0.3 g protein: 3.9 g saturatedFat: 9.9 g servingSize: - sodium: 146.6 mg sugar: 12 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch baking pan with parchment paper, leaving an overhang on 2 sides.
Pulse 12 cookies into fine crumbs in a food processor. Add melted butter, mix until crumbs are coated. Press crumbs into the prepared pan. Wipe out food processor bowl.
Bake crust in the preheated oven until set, about 5 minutes. Remove from oven and let cool. Keep oven on.
Place cream cheese, sour cream, sugar, egg, and vanilla extract into the food processor, pulse until creamy. Add 1/2 cup white chocolate chips to the food processor and pulse a few times to evenly distribute. Pour cheesecake filling over the cooled crust. Smooth out the top using a spatula.
Bake in the preheated oven until cheesecake is mostly firm when pan is gently shaken, about 35 minutes. Cool on a wire rack for 10 minutes.
Break up remaining 12 cookies. Press cookies and remaining 1/4 cup white chocolate chips gently into the top of the cheesecake. Let cool to room temperature, about 30 minutes. Cover with plastic wrap and chill until set, at least 3 hours. Lift out of the pan and cut into squares before serving.

1 9-inch cheesecake

Golden OREO® cheesecake treats with a golden OREO® crust, cheesecake, and white chocolate filling.