Double-Decker OREO Cheesecake
Prep time25 min
Total time6hr 10min
ServingsMakes 16 servings.
Ingredients
- 36 OREO Chocolate Creme Cookies, divided
- ¼ 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-Wise
Enjoy your favorite foods while keeping portion size in mind. - Make Ahead
Wrap cooled cheesecake tightly in foil. Freeze up to 2 months. Thaw in refrigerator overnight before serving. - How to Easily Cut Cheesecake
Line 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
Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 490 |
| % Daily Value* | |
| Total fat 34g | |
| Saturated fat 19g | |
| Trans fat 1g | |
| Cholesterol 125mg | |
| Sodium 360mg | |
| Carbohydrate 39g | |
| Dietary fiber 2g | |
| Total sugars 30g | |
| Protein 7g | |
| Vitamin A | 30 %DV |
| Vitamin C | 0 %DV |
| Calcium | 4 %DV |
| Iron | 15 %DV |
