Ingredients
Makes: 8 – 10 servings

For the Cookie Crust

Cooking spray, for pan
24 whole Oreo cookies
6 tbsp. butter, melted
Pinch salt
For the filling
4 (8-oz.) blocks cream cheese, softened to room temperature
1 c. sugar
3 large eggs
1 tsp. pure vanilla extract
1 c. sour cream
Zest of one orange
2 tbsp. all-purpose flour
1 tsp. salt
For the Topping
1/4 c. semisweet chocolate chips, melted
1 c. whipped topping
4 Cadbury Creme Eggs, halved
 
Directions:
Prep Time: 0:10
Total Time: 8:00
  1. Preheat oven to 325° and grease an 8″ or 9″ springform pan with cooking spray. Make crust: In a large Ziploc bag or a food processor fitted with a metal blade, crush or blend Oreos until fine crumbs form. Transfer to a bowl and pour in melted butter. Add salt and stir until crumbs are completely coated and moist. Press Oreo mixture into pan and 1/3 of the way up the sides, packing tightly.
  2. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and sugar together until no lumps remain. Add eggs, one at a time, then stir in vanilla, sour cream, and zest. Add flour and salt and beat until just combined. Pour mixture over the crust.
  3. Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan. Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off the heat, prop open oven door, and let cheesecake cool in oven, 1 hour. Remove foil and refrigerate cheesecake for at least 5 hours and up to overnight.
  4. When ready to serve, drizzle with chocolate. Pipe or spoon dollops of whipped topping into small rounds, about 1 inch apart. Set halved Cadbury eggs in the center of each dollop. Serve.