OREO 'n Peanut Butter "Cookie Dough" Cheesecake

Cookies and cream meet peanut butter in this delicious, no bake cheesecake. OREO Cookie pieces and peanuts fill a creamy peanut butter cheesecake.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 24 servings.

Ingredient list

36 OREO Cookies, divided
3 Tbsp. butter, melted
2 pkg. (8 oz. each) cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
1 tsp. vanilla
1½ cups thawed frozen whipped topping
¼ cup honey-roasted peanuts, chopped

Directions

Heat oven to 350°F.

Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Crush 18 cookies finely; mix with butter. Press onto bottom of prepared pan.

Bake 6 to 8 min. or until lightly browned. Cool completely.

Beat cream cheese, peanut butter, sugar and vanilla in large bowl with mixer until blended. Gently stir in whipped topping.

Chop remaining cookies. Reserve 3/4 cup chopped cookies; stir remaining cookies into cream cheese mixture. Spread onto bottom of crust; top with nuts and reserved cookies.

Refrigerate 3 hours. Use foil handles to remove cheesecake from pan before cutting to serve.