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Four-Way OREO Cheesecake

Four-Way OREO Cheesecake recipe
photo by:kraft
time
prep:
20 min
total:
6 hr 5 min
servings
total:
16 servings
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What You Need

 Crust
36
 OREO Cookies, divided
1/4
cup  butter or margarine, melted
 Cheesecake
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
 Toppings
1
oz.  BAKER'S Semi-Sweet Chocolate
1-1/2
oz.  BAKER'S White Chocolate
1/4
cup  thawed COOL WHIP Whipped Topping
1/4
cup  each fresh raspberries and blueberries
1/4
cup  Mini OREO Bite Size Cookies
1
tsp.  multi-colored sprinkles
3
 JET-PUFFED Marshmallows, cut in half
1/2
tsp.  each assorted colored sugars (red, green, yellow, blue, orange, pink)
1
piece  red string licorice, cut into 6 lengths (about 2-1/2 inches each)

Make It

HEAT oven to 325ºF.

CRUST:
PROCESS 28 cookies in food processor until finely ground. Add butter; mix well. Press onto bottom and 1 inch up side of 9-inch springform pan. Coarsely chop remaining cookies.

CHEESECAKE:
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 on low speed after each just until blended. Stir in chopped cookies; pour over Crust.

BAKE 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

TOPPINGS:
MELT chocolates, separately, as directed on packages. Visually divide Cheesecake into 4 sections. Spread COOL WHIP onto 1 section; top with berries. Spread second section with semi-sweet chocolate; top with cookies, then drizzle with 1 tsp. white chocolate. Spread remaining white chocolate onto third section; top with sprinkles.

DIP cut sides of marshmallow halves in colored sugars; arrange on remaining cheesecake section to resemble a bunch of balloons. Add licorice piece at bottom of each balloon for the string.

Kraft Kitchens Tips

Size-Wise
You'll know it's a special occasion when you get to enjoy a serving of this decadent cheesecake.
How to Bake Cheesecake in 13x9-inch Pan
Substitute 13x9-inch pan for the springform pan. Line pan with foil, with ends of foil extending over sides. Prepare Crust; press onto bottom of prepared pan. Prepare Cheesecake batter, pour over crust and bake in 325ºF oven 45 min. or until center is almost set. Cool, then refrigerate as directed. Use foil handles to lift cheesecake from pan; discard foil. Add Toppings as directed.
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