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Chocolate Sandwich Cookie Cheesecake

photo by:kraft
Here's the way the chocolate cookies crumble: deliciously! At least they do in this easy Chocolate Sandwich Cookie Cheesecake!
20 min
6 hr 30 min
16 servings

What You Need

 Reduced Fat OREO Cookies, divided
cup  butter, melted
pkg.  (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
cup  sugar
tsp.  vanilla
cup  BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

Make It

HEAT oven to 325°F.

CRUSH 28 cookies to form fine crumbs; mix with butter. Press onto bottom of 9-inch springform pan.

BEAT Neufchatel, sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating after each just until blended. Chop or crush remaining cookies. Gently stir 1-1/2 cups of the chopped cookies into batter. Pour over crust; sprinkle with remaining chopped cookies.

BAKE 1 hour 10 min. 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

Small Changes Add Up
Small ingredient substitutions, such as Reduced Fat OREO Cookies, PHILADELPHIA Neufchatel Cheese, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, result in a savings of 70 calories and 9g of fat per serving when compared to a traditional recipe.
If using a dark nonstick 9-inch springform pan, reduce oven temperature to 300°F.
How to Crush the Cookies
Place in 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.
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