Prep
20 min
Total
50 min
Serves
4-6
INGREDIENTS
- 40 Oreo cookies no filling
- 1/3 cup butter
- 8 oz cream cheese
- 3/4 cup sugar
- 1 cup sour cream
- 1 1/2 tsp vanilla
- 1 tsp lemon zest
- 1/2 tsp almond extract
- 4 eggs
METHOD
- Pre-heat oven to 350F.
- Quickly pulse 28 cookies into fine crumbs, coarsely chop remainder and keep separated.
- Combine pulsed crumbs with butter and fit evenly n sprig form pan and 2” up the side.
- Using a stand mixer add cheese and sugar, beat on low until incorporated.
- Add sour cream and vanilla and continue to beat on low.
- Then add one egg at a time before adding the chopped cookies.
- Once incorporated pour into crust.
- Bake for 50 minutes.
- Refrigerate for 4 hours before serving.
