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Desserts

Easy OREO Cheesecake

Easy OREO Cheesecake recipe
photo by:kraft
Everybody's two favorites- cheesecake and OREO Cookies are combined to make this fabulous cookie laced cheesecake a real WOW!
time
prep:
20 min
total:
6 hr 30 min
servings
total:
16 servings
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What You Need

36
 OREO 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

Make It

HEAT oven to 325°F.

PLACE 28 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. Place crumbs in bowl. Add butter; mix well. Press onto bottom of 9-inch springform 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. 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

Healthy Living
Save 70 calories and 9g of 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 300°F.
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