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Ingredients
- 36 OREO Cookies, divided
- 1/2 cup butter, divided
- 4 pkgs (8oz each) Cream Cheese, softened
- 1 cup sugar
- 1 cup or Sour Cream
- 1 tsp vanilla
- 4 eggs
- 4 squares BAKER'S Semi-Sweet Chocolate
Details
Preparation time 30mins
Cooking time 300mins
Adapted from KraftFoods.com
Preparation
Step 1
1. HEAT oven to 325°F.
2. LINE 13x9" baking pan with foil, with ends extending over sides. Finely crush 24 cookies. Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan.
3. BEAT cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust.
4. BAKE 45 mins or until center is almost set. Cool. Meanwhile, microwave chocolate and remaining butter in microwaveable bowl on HIGH 1 min.; stir until smooth. Cool slightly; spread over top of cheesecake. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.
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