Makes: One 13"x9" pan Prep time: 30 minutes Bake time: 26 to 30 minutes
1 and 1/2 cups crushed Oreos
1 and 1/2 cups Cookies and Cream Cannoli chips, (If you don’t have Cannoli chips, you can use 3 cups crushed Oreos total)
1 and 1/4 cups sugar
12 tablespoons unsalted melted butter
2 large eggs
24 ounces room temperature full fat cream cheese
1/4 cup heavy cream
1 teaspoon pure vanilla extract
1/3 cup jarred caramel sauce
Preheat your oven to 350 degrees. Line a 13″x9″ baking pan with foil or parchment paper. Make sure to leave enough hanging over so that you can lift the cooled bars out of the pan.
Combine the cookie crumbs and melted butter with 1/4 cup sugar. Pat into the bottom of your prepared pan. Bake for 10 minutes and place in the fridge to cool while you prepare your cheesecake filling.
Beat the cream cheese and remaining 1 cup of sugar until smooth and completely combined. Beat in the eggs, vanilla and heavy cream.
Spread the batter into the prepared pan. Dollop the caramel sauce evenly over the batter. Swirl with a knife to pretty pattern.
Bake until the cheesecake is a light golden brown and the edges are set. The center should still be a bit wiggly, but it will set up as it cools.
Place in the fridge for about an hour before you lift it out of the pan and cut into bars.
Store remaining bars in an airtight container in the fridge for up to a week, or in the freezer for up to a month.