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PHILLY® OREO® Cheesecake

13th November 2006

Prep Time: 20 min
Total Time: 5 hr 5 min
Makes: 16 servings, one piece each

cookies_n_cream_cheesecake_squares1.jpg

1 pkg. (1 lb. 2 oz.) OREO Chocolate Sandwich Cookies, divided
1/4 cup (1/2 stick) 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
 
PREHEAT oven to 325°F. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan.

Place 30 of the cookies in food processor; cover.

Process 30 to 45 sec. or until finely ground.

Add butter; mix well.

Press firmly onto bottom of prepared pan.
BEAT cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.

Add sour cream; mix well.

Add eggs, one at a time, beating just until blended after each addition.

Chop remaining cookies. Gently stir 1-1/2 cups of the chopped cookies into cream cheese batter.

Pour over crust; sprinkle with the remaining chopped cookies.
BAKE 45 min. or until center is almost set.

Cool.

Refrigerate 4 hours or overnight.

Lift cheesecake from pan, using foil handles.

Cut into 16 pieces to serve. Store leftover cheesecake in refrigerator.

Great Substitute
Prepare as directed, using PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese.

How To Bake in Springform Pan
Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Prepare crust as directed; press firmly onto bottom of pan. Prepare filling as directed; pour over crust. Sprinkle with the chopped cookies as directed. Bake 1 hour or until center is almost set. Run small knife or small spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.



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