OREO Cheesecake

photo by:kraft

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.

time

prep:

25 min

total:

6 hr 25 min

servings

total:

16 servings

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What You Need

pkg. (15.5 oz.) OREO Cookies, divided

1/3

cup butter or margarine, melted

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

3/4

cup sugar

cup BREAKSTONE'S or KNUDSEN Sour Cream

tsp. vanilla

eggs

Make It

HEAT oven to 350°F.

CRUSH 28 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.

Kraft Kitchens Tips

Healthy Living

Save 60 calories and 7g of fat, including 5g of sat fat, per serving by preparing with Reduced Fat OREO Cookies, PHILADELPHIA Neufchatel Cheese and BREAKSTONE's Reduced Fat or KNUDSEN Light 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.

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charmed13

posted:11/2/2006

I agree totally with everyone i make this dish every holiday, bdays, work and events I LOVE IT 1000 %

gbolware

posted:10/13/2006

I've made this cheese cake for several pot lucks at work and got great compliments. I love the recipe!

tpeebles

posted:10/11/2006

Wow!! This is one of my favorite cheesecakes. I have made this several times, and many of my friends ask me to make it over and over again. I have used this same recipe, minus the oreo's and just made a regular cheesecake with a graham cracker crust. It is very good also.

monicatd

posted:8/22/2006

I've made a few cheesecakes but this was my favorite. My family and guests said it was light and just the right amount of sweets. To make it easier on myself I bought the ready made oreo crust, and I left off some cream cheese (an inch from the bar). The recipe makes more than the tin can hold though so I did use an extra tin.

moose247

posted:8/18/2006

I made this recipe for my wife using sugar-free oreo cookies, and subsituted sugar with Splenda ( for baking ). It was terrific. I made this recipe both ways and both turned out wonderfully.

paula76

posted:8/14/2006

My son is allergic to nuts and NEVER eats baked goods, except Oreos. I made this cheesecake and he ate it! It is the first baked item he has eaten in years! I even made it for him as his birthday cake. The last time I made it, I used fat free cream cheese and fat free sour cream. It was still delicious and I did not feel guilty eating it!

a cook

posted:8/5/2006

This was a no fail cheesecake that I make over and over.

a cook

posted:6/15/2006

it wasn't as good as expected

a cook

posted:6/5/2006

it tasted OK but it tasted way too cheesy...it could've been my blender that didn't blend the mixture too well...but this recipe took longer than i expected.

lstinoz

posted:5/24/2006

You definately can't go wrong with oreos and cheesecake!!!!