Servings: 24

Weight Watcher Smart Points: 13

Preparation Time: 25 Minutes

Cooking Time: 45 Minutes

Ready In: 70 Minutes



    1. Preheat the oven to 325 degrees
    2. Line a 9 x13 inch baking pan with foil allowing it to go up each end and up the sides
    3. Spray with cooking spray.Place 26 of the Oreos in a ziplock bag and use a rolling pin to smash them into fine crumbs
    4. (You can also use a food processor if you have one)
    5. Add the melted butter to the bag, zip it up tight, and shake it until well combined.Press the Oreos down into the bottom of the prepared pan.In the bowl of a stand mixer, beat together the cream cheese and sugar until well combined, about 3 minutes
    6. Scrape down the sides then add the sour cream and vanilla and beat until smooth
    7. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed.Pour the mixture over top of the Oreo crumb crust.Bake for 42-45 minutes or until the edges are completely set and the center is just barely jiggly
    8. Allow the cheesecake to cool
    9. Refrigerate for at least 2 hours.Meanwhile,melt the chocolate in a double boiler or in the microwave in 1 minute increments until smooth
    10. Roughly chop or crumble the remaining Oreos.Once the bars are set, use the foil to pull them from the pan
    11. Spread the remaining crumbled Oreos evenly on top of the baked cheesecake.Use a spoon to drizzle the ganache evenly over the bars
    12. Allow the chocolate to set for 10-15 minutes then cut into bars and serve.

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