Oreo Cheesecake Bars

I've kind of been on an Oreo kick lately.  Lemon was the theme a few months ago, now I've moved on.  Oreos are delicious on their own, but adding them to other things multiplies their deliciousness in my opinion.

Max and I went to our friends' house yesterday for Memorial Day.  Brittani and Chris just moved into a new house and it has an amazing backyard, which we enjoyed a great dinner in.  We had buffalo chicken legs, salad, and quinoa salad (which I will post the recipe for soon).  We also had Oreo Cheesecake Bars.  These are really easy because you can do the whole thing in a food processor and you don't need a springform pan (although I really want an excuse to use mine!).

I took a picture, but I forgot to put in on my computer, so I will add it later.

Oreo Cheesecake Bars
adapted from: Annie's Eats
Ingredients:
For the crust:

• 23 Oreo cookies
• 2 tbsp. unsalted 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
• 12 Oreo cookies, roughly chopped

Directions:

1. Preheat the oven to 325˚ F.  Line an 8 x 8-inch baking dish with foil.  
2. To make the crust, place the Oreos in the bowl of a food processor.  Process, pulsing, until the cookies are finely ground.  Add in the melted butter and pulse until the cookie crumbs are moistened.  Transfer the mixture to the prepared baking pan.  Press the crumbs into an even layer over the bottom of the pan.  Bake the crust for 10 minutes, then set aside and prepare the filling while maintaining the oven temperature. 
3. To make the filling, add the cream cheese to the bowl of the food processor and process until light and smooth, about 2 minutes (you don't need to clean out your processor bowl since you'll be adding more Oreos soon).  Mix in the sugar until well combined.  Blend in the sour cream, vanilla and salt.  Beat in the egg and egg yolk until incorporated and very smooth looking, scraping down the bowl as needed. Stir in the chopped Oreos with a rubber spatula (or if you want smaller pieces, you can add them in the food processor).  
4. 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.  
5. To cut the bars, pull the cake from the pan by lifting the foil up out of the pan.  Place on a cutting board, peel away the foil, and slice into bars.  Clean the knife blade between each slice to keep the edges neat.  Keep refrigerated until ready to serve.