Desserts

Double-Decker OREO Cheesecake

photo by:

kraft

I'm picky about cheesecake, but this was FABULOUS. My entire family loved it and couldnt get enough. Even though the recipe says 1 pkg of oreos i actually used a little mor...read more

posted by

ARRENNER

on 1/11/2011

time

prep:

25 min

total:

6 hr 10 min

servings

total:

16 servings

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What You Need

pkg. (17 oz.) OREO Chocolate Creme Cookies, divided

1/4

cup butter, melted

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

cup sugar

tsp. vanilla

cup BREAKSTONE'S or KNUDSEN Sour Cream

eggs

squares BAKER'S Semi-Sweet Chocolate, melted

Make It

HEAT oven to 325ºF.

PROCESS 30 cookies in food processor until finely ground. Add butter; mix well. Press onto bottom of 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.

Kraft Kitchens Tips

Size-Wise

Enjoy your favorite foods while keeping portion size in mind.

Make Ahead

Wrap cooled cheesecake tightly in foil. Freeze up to 2 months. Thaw in refrigerator overnight before serving.

How to Easily Cut Cheesecake

Line pan with foil, with ends extending over sides before filling with cheesecake batter. Bake, cool and refrigerate cheesecake as directed. Use foil handles to lift cheesecake from pan before cutting to serve.