OREO Cheesecake

Name: OREO Cheesecake
Prep time: 25 min
Total time: 385 min
Yield: 16
Ingredients: 36 OREO Cookies, divided; ⅓ cup butter or margarine, melted; 3 pkg. brick cream cheese, softened; ¾ cup sugar; 1 cup sour cream; 1 tsp. vanilla; 4 eggs

If it seems like a shame to crush the OREO Cookies before you get to eat them, one bite of this delectable cheesecake will change your mind.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 16 servings.

Ingredient list

36 OREO Cookies, divided
⅓ cup butter or margarine, melted
3 pkg. (8 oz. each) brick cream cheese, softened
¾ cup sugar
1 cup sour cream
1 tsp. vanilla
4 eggs

Directions

Heat oven to 350°F.

Crush 26 cookies finely; coarsely chop remaining cookies. Mix crushed cookies with butter; press onto bottom and 2 inches up side of 9-inch springform pan.

Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chopped cookies. Pour into crust.

Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Recipe Tips

Better For You
Save 60 calories and 7g of fat, including 5g of sat fat, per serving by preparing with Reduced Fat OREO Cookies, Neufchatel cheese and reduced-fat sour cream.
Note
If using a dark nonstick 9-inch springform pan, reduce oven temperature to 325ºF.
How to Prevent Overbrowning
To prevent top of cheesecake from becoming too brown, tent with foil for the last 15 to 20 min. of the baking time, if necessary.