Step 1

Preheat oven to 350 degrees F. 

Step 2

Line an 8x8'' baking dish with a large piece of aluminum foil, pressed tightly up the edges of the pan. Spray with non-stick cooking spray.

Step 3

Place Oreo cookies in a food processor and pulse until small crumbs. 

Step 4

Stir in the melted butter. Press the mixture firmly into the bottom of the prepared pan. 

Step 5

Bake for about 8-10 minutes. Remove from oven and allow to cool while you make the filling.

Step 6

Reduce oven to 325 degrees F.

Step 7

In a mixing bowl beat the cream cheese and sugar until smooth and fluffy, about 3 minutes.

Step 8

 On low speed, add in the sour cream, eggs, vanilla, flour, and salt and beat until just combined. (Don't overmix). 

Step 9

Gently fold in chopped Oreos. Pour the batter over the Oreo crust and bake for 35 to 40 minutes, or until cheesecake is set (the center may still be slightly jiggly). 

Step 10

Allow to cool completely on a wire rack. Freeze for 3 hours, or until very cold and firm, or overnight.

Step 11

Once frozen, lift cheesecake by pulling gently on the foil and lifting it out of the pan. 

Step 12

Use a sharp knife to cut the cheesecake into 36 bite-size squares (6 by 6). Freeze for 10 minutes.

Step 13

Place the chocolate in a microwave-safe bowl and heat at 50% power for 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. 

Step 14

Line a baking sheet with parchment paper. Dip cheesecake squares, one at a time, in the melted chocolate (I use a fork to gently roll it in the chocolate, then lift it up and let the excess chocolate drip off). 

Step 15

Repeat for all the squares then refrigerate until the chocolate is set. Serve or store the squares in an airtight container in the fridge.