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Double-Decker OREO Cheesecake

Prep time

25 min

Total time

6 hr 10 min

Servings

Makes 16 servings.

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    Ingredients
    • 36 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
Preparation
  • 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.

114847
Calories 490
% Daily Value*
Total Fat 34g
Saturated Fat 19g
Trans Fat 1g
Cholesterol 125mg
Sodium 360mg
Total Carbohydrate 39g
Dietary Fiber 2g
Total Sugars 30g
Protein 7g
Vitamin A 30% DV
Vitamin C 0% DV
Calcium 4% DV
Iron 15% DV

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