Easy OREOŽ Cheesecake
Source: Kraft Foods
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1 pkg. (1 lb. 2 oz.) OREO Chocolate Sandwich 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 eggs
PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if
using a dark nonstick 9-inch springform pan). Place 30 of the cookies in
resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely
crush cookies by rolling a rolling pin across the bag. Place in bowl. Add
butter; mix well. Press firmly onto bottom of pan.
BEAT cream cheese, sugar and vanilla in large bowl with electric mixer on medium
speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time,
beating just until blended after each addition. Chop or crush remaining cookies.
Gently stir 1-1/2 cups of the chopped cookies into cream cheese batter. Pour
over crust; sprinkle with the remaining chopped cookies.
BAKE 1 hour and 10 min. or until center is almost set. Cool. Refrigerate 3 hours
or overnight. Cut into 16 pieces. Store leftover cheesecake in refrigerator.