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Desserts

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!
time
prep:
20 min
total:
6 hr 30 min
servings
total:
16 servings

What You Need

36
 Reduced Fat OREO Cookies, divided
1/4
cup  butter, melted
4
pkg.  (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
1
cup  sugar
1
tsp.  vanilla
1
cup  BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
4
 eggs

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.
Note
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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