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Desserts

Double-Decker OREO Cheesecake

Double-Decker OREO Cheesecake recipe
photo by:kraft
It's a given that a mashup of cheesecake and Oreo Cookies is gonna be good. Case in point: creamy layers of vanilla and chocolate chill atop a cookie crust.
time
prep:
25 min
total:
6 hr 10 min
servings
total:
16 servings
Magazine Acquisition

What You Need

1
pkg.  (15.25 oz.) OREO Chocolate Creme Cookies, divided
1/4
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
1
pkg.  (4 oz.) 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 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

Healthy Living
Trim 90 calories and 11g of fat, including 6 g sat fat, per serving by preparing with 1 pkg. (15.5 oz.) Reduced Fat OREO Cookies, PHILADELPHIA Neufchatel Cheese, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
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.
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