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Double the Deliciousness

November 20, 2013

What is it about cheesecake that makes it so universally beloved? Cheesecake is the one dessert that I can always count on to be a hit with my friends and family, especially during the holiday season.

When I saw an extra special chocolate cheesecake recipe on recently, I was sure to print it and hang it on my refrigerator as a reminder. It was a recipe that I didn’t want to forget to try, and this week, I plucked the recipe from beneath its magnet and headed to the grocery store to pick up the ingredients.

I don’t know about your family, but mine will usually thumb-up any recipe that includes chocolate sandwich cookies.

This cheesecake is easy to make, and the addition of the chocolate sandwich cookies on top really make it stand out as a beautiful cheesecake. It would also be a wonderful dessert for your Thanksgiving feast.

The chocolate sandwich cookie crust was perfect, and the two layers of cheesecake are cool, creamy and absolutely delicious.

Cheesecake Cheer
If you’re a fan of cheesecake like my family, you’ll want to stop by PHILADELPHIA Cream Cheese’s Cheesecake Cheer website! At Cheesecake Cheer, you can find a library of wonderful cheesecake recipes as well as some wonderful tips for entertaining during the holidays.

Happy holidays, and I hope you enjoy this Double-Decker OREO Cheesecake recipe!

Double-Decker OREO Cheesecake
Prep Time: 25 minutes • Cook Time: 4 hours, 45 minutes • Serves: 16

1 pkg. (17 oz.) OREO Chocolate Creme Cookies, divided
¼ cup 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
4 squares BAKER'S Semi-Sweet Chocolate, melted

HEAT oven to 325˚F.

PROCESS 30 cookies in food processor until finely ground. Add butter and mix well. Press into the bottom of a 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.

For more recipes and ideas, visit my blog at

Double the Deliciousness
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