1. Set the cream cheese and the eggs on the counter to come to room temperature.

2. Spray a 9 x 13" baking pan with non-stick spray and set aside.

Filling

1. Using a food processor, or zippy bag and a mallet, crush the Oreos into crumbs.

2. Place the unsalted butter in a microwave safe bowl and melt the butter.

3. Pour the Oreo crumbs and the melted butter into a small bowl to combine.

4. Press the Oreo mixture evenly into the bottom of the prepared pan and freeze for at least 1 hour.

Filling

1. Once crust is frozen, cream cheese is softened, and eggs are at room temperature, you can make the filling.

2. Preheat the oven to 325° F

3. In a large mixing bowl beat together the cream cheese and the sugar on medium-high speed for about 3 minutes, until very smooth.

4. Add the eggs, one at a time, beating after each addition.

5. Next, mix in the flour, sour cream, and vanilla. Mix well.

6. Using a wooden spoon, carefully fold in the Andes Baking Chips.

7. Pour the filling into the frozen crust. Use a silicone spatula to spread the filling evenly to the edges of the pan.

8. Place pan in oven to bake for 50-55 minutes, until top is light brown and center has a slight jiggle.

9. Remove from oven and place pan on wire rack to cool for 2 hours.

10. Cover with plastic wrap and refrigerate at least 6 hours before serving.