Sweet and tangy smooth Oreo frozen cheesecake bars! No whipping needed, super quick!

Prepare the ingredients and make the sour cream first. Mix the heavy cream with lemon juice, cover with plastic wrap, and refrigerate for half an hour.

Crush the Oreo cookies into a resealable bag and slightly roll them finer, melt the butter into liquid using a double boiler. Mix the two together until well combined. Line a square pan with parchment paper, pour in the mixed cookies, and press down firmly to flatten.

Soften the cream cheese at room temperature, add granulated sugar, and beat until smooth over hot water at about 50 degrees Celsius.

Add one room-temperature egg and beat until well mixed.

Take the sour cream out of the refrigerator and let it sit at room temperature for 2 minutes, then pour it into the batter prepared in step 4.

Whip until smooth, then sift in the corn starch. Mix together in a zigzag motion. If there are lumps, you can strain them.

Pour into the baking pan with the pressed crust.

Stir evenly, and place the Oreo cookie pieces on top. If you bought ones with filling, remove the filling.

Place it in the lower-middle position of the preheated oven, bake at 160°C top and bottom for 40 minutes, then turn off the oven and let it sit for 20 minutes.

Remove and let cool, then transfer to the refrigerator and refrigerate for about 2 hours.

When you want to eat, unmold it and cut it into pieces with a serrated knife! It's icy cold, silky, and not too sweet!