For the Crust
- 13 oreos
- 4 tbsp melted butter
For the Cheesecake
- 6 Oreos
- 2 (8-oz) boxes cream cheese
- 1 1/4 cup granulated sugar
- 1 1/2 cups lowfat plain Greek yogurt (see note)
Line the bottom of a 6 inch springform pan with parchment paper. This will make it easier to remove the cheesecake after it is done. Crush the 13 Oreos in a food processor until fine crumbs. Add in melted butter and mix again through food processor. Pour into cake pan and press down firmly so that the crust evenly lines the bottom of the cake pan.
Mix cream cheese, yogurt, and sugar in stand mixer on high speed until smooth and fluffy. Add in Oreos and mix in at low speed until Oreos are crushed and evenly mixed in batter. Pour batter into cake pan on top of crust. Rap bottom of the cake pan on hard surface a few times until cheesecake mixture settles and top is smooth. Refrigerate overnight.
- If you want a very solid cheesecake, use heavy cream instead of low-fat yogurt and beat heavy cream separately first until stiff peaks form and then beat with sugar and cream cheese.