Ingredients
- Oreo Cookies: 1 1/2 cups, crushed
- Unsalted Butter: 5 tablespoons, melted
- Cream Cheese: 32 ounces, softened
- Granulated Sugar: 1 1/4 cups
- Sour Cream: 1 cup
- Vanilla Extract: 2 teaspoons
- Eggs: 4 large
- Caramel Sauce: 1/2 cup
- Twix Bars: 10 fun-size, chopped
Instructions
- Step 1: Preheat oven to 325°F (160°C). Combine crushed Oreo cookies and melted butter in a bowl. Press into the bottom of a 9-inch springform pan to create the crust.
- Step 2: In a large bowl, beat softened cream cheese and granulated sugar until smooth and creamy. Mix in sour cream and vanilla extract until well combined.
- Step 3: Add eggs one at a time, mixing on low speed after each addition. Pour half of the cheesecake batter over the Oreo crust. Drizzle with caramel sauce and top with chopped Twix bars. Pour the remaining cheesecake batter over the caramel and Twix.
- Step 4: Bake for 60-70 minutes, or until the edges are set and the center jiggles slightly. Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly ajar.
- Step 5: Refrigerate the cheesecake for at least 4 hours, or preferably overnight, before serving. Run a knife around the edge of the pan to loosen the cheesecake before removing the sides of the springform pan. Drizzle with extra caramel sauce and sprinkle with more chopped Twix bars before serving.
Notes
- For a cleaner cut, chill the cheesecake completely before slicing with a warm, wet knife.
- Leftover cheesecake can be stored in the refrigerator for up to 5 days in an airtight container.
- To elevate the Twix flavor, gently warm the caramel sauce before drizzling for enhanced gooeyness.
- Serve chilled slices with a dollop of whipped cream and a sprinkle of sea salt for a sweet and salty finish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American