**So I just realized I did two 9 by 9-inch bakin dish with the recipe for one 8 by 8-inch baking dish. If you want to make two pans like I did, double the recipe listed down here**
- 18 Oreos finely crushed
- 2 1/2 tbsp of butter, melted
- 2 8oz package of cream cheese
- 1/4 cup of granulated sugar
- 2 large eggs
- 1/2 tsp of vanilla extract
- 1 1/3 cup of white chocolate chips
- 1/3 cup of heavy cream
- Cool Whip (I actually ended up just using the Cool Whip and not make the icing with the icing sugar)
Preheat your oven to 325º. Line a large sheet of tinfoil on two 9 by 9-inch baking dish then brush the foil with butter.
Mix your crushed oreos with 2 tbsp of melted butter until the mixture is well combined and evenly moistened.
Press the mixture in the bottom of the baking dishes.
Use an electric mixer to soften the cream cheese then add the granulated sugar and mix them together until the mixture is smooth. Then add in the eggs and the vanilla extract and mix until it’s well blended.
In a seperate microwave safe bowl, heat the white chocolate chips with the heavy cream 30 seconds at a time and stirring in between. Then poor the melted white chocolate mixture in the cream cheese mixture and blend.
Poor the mixture in the pans and bake for 40 minutes then turn the oven off without opening the oven door to allow the cheesecake to rest for about 15 minutes. Remove from the oven and let them rest at room temperature for 30 minutes then put them in the fridge for 6 hours or overnight.
Add your Cool Whip and voila! A yummy desert! I was supposed to put a strawberry on top to make a Santa hat, but there were no beautiful strawberries at my grocery store so we’ll have to settle with only Cool Whip. Like I said at the top, I did a recipe for one baking dish and split it in two baking dishes (I somehow hadn’t realized it was only for one); so if you pour everything in only one baking dish or if you double your recipe, the cheesecake bite will be thicker.
Until Next Time!
Young Mom ❤