Be sure to make this the night BEFORE you need it!

Ingredients:

1 box of family size oreos

confectioner/powdered sugar

blueberry powder

4 large eggs

4 packets of 8 oz cream cheese

milk (any kind)

white chocolate(and if you don’t want blueberry you could just use dark/milk chocolate)

6 teaspoons of butter

1 tsp vanilla extract

Equipment:

10″ spring form pan

hand mixer (or stand mixer)

food processor (you could use a meat hammer or rolling pin but it wouldn’t be as effective)

2 mixing bowls

2 ladles or cooking spoons

butter knife

1 or 2 spatulas

Instructions:

First, we start with the base.

1. Preheat the oven to 350°F.
2. Take about two rows and ½ of golden oreos and put them in the food processor until fully crushed.
3. Put about 6 tsp of butter in the microwave for about 25 seconds until it is just melted. Slowly pour it into the food processor while blending. When you pick it up and you pinch it between your hands it should kind of hold its shape.
4. Transfer it into the springform pan and work your way out to the edges making the crust, *MAKE SURE IT IS EVENLY DISTRIBUTED*
5. Once you’re done with that, stick it in the oven for 11 minutes at 350°F (Remember to turn the oven down to 300°F once you pull the crust out).

Now, onto the filling.

6. Open 1 of the four 8 oz cream cheese & put it in the microwave for 30 seconds, while that’s in the microwave start opening the 2nd one, once it’s done put it in you bowl and start mixing while the 2nd one is in the microwave, then open the 3rd one and start mixing it with the first one

7. This time add a ¼ cup of powdered sugar to incorporate, start unwrapping the 4th one and when the 3rd one is done add another ¼ cup of sugar along with the 3rd pack of cream cheese, put the 4th in the microwave and continue mixing, once you take out the 4th add the last cup of sugar (in total about ¾ of sugar).

8. Now, transfer half into the second bowl.

9. In the second bowl add 2 large eggs and mix it on the stove (or the microwave) until just melted and add it to the second bowl, mix it.

Optional: Now this is what you will do if you want BLUEBERRY add about 3 tbsp of blueberry powder and 3 tbsp of milk (any milk) mix it and taste to see if it’s sour to you, if so add about 2 ¼ cups of sugar and add about 2 more tbsp of milk so it’s not too cakey.    

Optional: Now if you want CHOCOLATE do the same thing you did with the WHITE chocolate. Once that is done add about 3 dollaps of the dark/milk chocolate/ blueberry, like so ——-> 

 And then add the WHITE chocolate to that parts where there isn’t blueberry/ dark chocolate, like so —–>

 and then add white chocolate ON TOP of the blueberry/ dark chocolate. Continue the process until there is no more room left or until you run out of the filling and to make a marbling pattern take the butter knife and just go from left to right and up and down about 3-4 times or until you’re satisfied with the pattern you have.   

10. Stick it in the oven for 50 minutes. Once the time is done make sure it’s cooked all the way through by putting a skewer through the middle and make sure it comes out clean, or at least not liquidy.   

*VERY IMPORTANT* Once you take it out of the oven let it cool at ROOM temperature for 4 hours and in the fridge overnight so it can set. Take it out and ENJOY!