OREO Cheesecake
0 Picture
Ingredients
- 1 pkg. (15.5 oz.) OREO Cookies , divided
- 1/4 cup (1/2 stick) butter , melted
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese , softened
- 1 cup sugar
- 1 tsp. vanilla
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 4 egg s
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Heat oven to 325°F
Crush 30 cookies to form fine crumbs; mix with butter. Press onto bottom of 9-inch springform 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. Chop or crush remaining cookies; stir 1-1/2 cups into cream cheese batter. Pour over crust; sprinkle with remaining chopped cookies.
Bake 1 hour and 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 3 hours.
HEALTHY LIVING
Save 70 calories and 9 grams of fat per serving by preparing with Reduced Fat OREO Cookies, PHILADELPHIA Neufchatel Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
STORAGE KNOW-HOW
To freeze, prepare cheesecake as directed. Wrap cheesecake securely in plastic wrap followed by foil if desired. Freeze for up to 2 months. Thaw wrapped cheesecake in refrigerator overnight.
NOTE
If baking cheesecake in a dark nonstick 9-inch springform pan, reduce oven temperature to 300°F.
Review this recipe