Philly Oreo Cheesecake

By lily_bones

Ingredients

• Ingredients:
• 1 pkg. (1 lb. 2 oz.) OREO Cookies, divided
• 1/4 cup Butter or margarine, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup Sugar
• 1 tsp. Vanilla
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 4 Eggs

Details

Servings 16
Preparation time 20mins
Cooking time 20mins

Preparation

Step 1

Directions:

HEAT oven to 325ºF.

LINE 13x9-inch pan with foil, with ends of foil extending over sides. Process 30 cookies in food processor until finely ground. Add butter; mix well. Press onto bottom of pan.

BEAT cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating after each just until blended. Chop remaining cookies; stir 1-1/2 cups into batter. Pour over crust; top with remaining chopped cookies.

BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

kraft kitchens tipsSUBSTITUTEPrepare using PHILADELPHIA Neufchatel Cheese.HOW TO BAKE IN SPRINGFORM PANSubstitute 9-inch springform pan for the 13x9-inch pan. Do not line pan with foil. Prepare cheesecake as directed, increasing the baking time to 1 hour or until center is almost set. Run small knife around rim of pan to loosen cake; cool completely. Remove rim. Refrigerate as directed. (Note: If using a dark nonstick 9-inch springform pan, reduce oven temperature to 300°F.)