Double-Decker OREO Cheesecake

89  Ratings
  • 25 min prep
  • 6 hr 10 min total
  • Makes 16 servings.

Double-Decker OREO Cheesecake Recipe

Ingredients

  • 1 pkg. (15.25 oz.) OREO Chocolate Creme Cookies, divided
  • 1/4 cup butter, melted
  • 4 pkg. (8 oz. each) brick cream cheese, softened
  • 1 cup sugar
  • 1 tsp. vanilla
  • 1 cup sour cream
  • 4 eggs
  • 1 pkg. (4 oz.) semi-sweet baking chocolate, melted

Instructions

  • Heat  oven to 325ºF.
  • Process  30 cookies in food processor until finely ground. Add butter; mix well. Press onto bottom of 13x9-inch 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; pour half over crust. Stir melted chocolate into remaining batter; pour over batter in pan. Chop remaining cookies; sprinkle over batter.
  • Bake  45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.

Recipe Tips

Size-WiseEnjoy your favorite foods while keeping portion size in mind.

Make AheadWrap cooled cheesecake tightly in foil. Freeze up to 2 months. Thaw in refrigerator overnight before serving.

How to Easily Cut CheesecakeLine pan with foil, with ends extending over sides before filling with cheesecake batter. Bake, cool and refrigerate cheesecake as directed. Use foil handles to lift cheesecake from pan before cutting to serve.

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Nutrition Information

Makes 16 servings.

Nutrition per serving:

  • Calories 490 
  • Total fat 34 g
  • Saturated fat 19 g
  • Cholesterol 150 mg
  • Sodium 420 mg
  • Carbohydrate 41 g
  • Dietary fiber 2 g
  • Sugars 29 g
  • Protein 8 g
  • Vitamin A 20 %DV
  • Vitamin C 0 %DV
  • Calcium 8 %DV
  • Iron 15 %DV

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