|2 Oreos||2 Tbsp. granulated sugar|
|1 Tbsp. butter, melted||1 egg|
|2 oz. cream cheese, softened||1/2 tsp. vanilla|
|2 Tbsp. sour cream, plus more for topping||1/2 tsp. lemon juice|
Preheat the oven to 350 degrees. Put the butter in a 1-cup ramekin (or a small, oven-safe, glass baking dish) and microwave on high for 20 seconds to melt.
Put the Oreos in a plastic sandwich bag and hit them lightly on the countertop with the flat bottom of a mug until they are crushed into powder. Dump the cookie crumbs into the ramekin, stir, and use your fingertips to press the crust evenly over the bottom and partway up the side
Whisk the cream cheese until smooth, then slowly blend in the sour cream and sugar. Add the egg, vanilla and lemon juice and beat until smooth.
Pour into the filling and bake for 20 minutes. Remove and let cool, then refrigerate for at least 1 hour before eating. If desired, top with a swirl of sour cream before serving.
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