• Line an 8” x 8” square cake pan (pan at least 2” in depth) with parchment paper. Have parchment paper slightly higher than the edges of the pan to make the cheesecake bars easier to lift out once they have cooled. Spray the inside of the pan with non-stick cooking spray. Set aside.

Crust

• In a medium bowl, beat together slightly melted butter, flour, cocoa powder and sugar until smooth.
• Use a spatula to spread this evenly in the bottom of the prepared cake pan.
• Place in fridge to chill for 30 minutes.
• Preheat oven to 350 degrees F.
• After 30 minutes, use a fork to poke a few holes into the crust then place in oven to bake for 15 minutes.
• Remove crust from oven and allow crust to cool for 15 minutes before adding in cheesecake batter.
• Reduce oven heat to 325 degrees F.

Cheesecake Batter

• In a large bowl, beat together softened cream cheese and sugar on high speed until smooth. 
• Beat in eggs, one at a time, on high speed until fully combined. Use spatula to scrape down sides of bowl.
• Beat sour cream and vanilla extract into the cheesecake batter until fully combined. Stir in sprinkles.
• Place 25 Oreos in an even layer on top of the crust in the cake pan. You’ll have to break a few Oreos in order for them to fit in a single flat layer.
• Pour cheesecake batter into the cake pan over top of the Oreo and crust base.
• Break the remaining 10 Oreos into small pieces and sprinkle these evenly over top of the cheesecake batter.
• Place cake pan on a baking sheet and bake in oven for 45 to 50 minutes or until cheesecake looks set (middle should only have a very slight jiggle). 
• Remove cheesecake from oven and let cool to room temperature.
• Once cooled, wrap the cheesecake (still in the cake pan) well in food-safe plastic wrap and place in fridge to chill for at least 8 hours (preferably overnight) before removing from pan and cutting into squares.
• Removed chilled cheesecake from pan and cut into 16 squares.
• Serve cold. Optional: can top with whipped cream or frosting and sprinkles.
• Cheesecake bars must be stored in the fridge in a sealed food-safe container. Can remain in fridge for up to 4 days. To freeze, wrap squares tightly in food-safe plastic wrap and place in sealed food-safe container. Can be frozen for up to 3 months.