Easy OREO® Cheesecake Squares

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photo by:kraft

Esta receta es deliciosa recomiendo mucho ....

posted by

a cook

on 3/8/2005

time

prep:

20 min

total:

4 hr

servings

total:

20 (1 piece each)

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What You Need

pkg. (20 oz.) OREO Cookies, divided

1/4

cup (1/2 stick) butter or margarine, melted

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

cup sugar

tsp. vanilla

cup BREAKSTONE'S or KNUDSEN Sour Cream

eggs

Make It

PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Place 30 of the cookies in food processor container; cover. Process 30 to 45 sec. or until finely ground. Add butter; mix well. Press firmly onto bottom of prepared pan.

BEAT cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Chop remaining cookies. Gently stir 1-1/2 cups of the chopped cookies into batter. Pour over crust; sprinkle with remaining chopped cookies.

BAKE 45 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Lift cheesecake from pan, using foil handles. Cut into 16 squares to serve. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Size-Wise

Enjoy a serving of this crowd-pleasing dessert on special occasions.

Substitute

Prepare as directed, using PHILADELPHIA Neufchatel Cheese.

How to Bake in Springform Pan

Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Prepare crust as directed; press firmly onto bottom of pan. Prepare filling as directed; pour over crust. Sprinkle with cookies as directed. Bake 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.