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Desserts

Peanut Butter Cookie Cheesecake

photo by:kraft
Sandwich cookies and creamy peanut butter give this cheesecake its great PB flavor, but the smooth texture? That's from the cream cheese and sour cream.
time
prep:
15 min
total:
4 hr
servings
total:
20 servings, 1 piece each
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What You Need

1
pkg.  (16 oz.) peanut butter sandwich cookies, divided
2
Tbsp.  butter or margarine, melted
5
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1
cup  sugar
3
Tbsp.  flour
1
Tbsp.  vanilla
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1/2
cup  PLANTERS Creamy Peanut Butter
4
 eggs

Make It

PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan; set aside. Coarsely chop 16 of the cookies; set aside. Place remaining 16 cookies in food processor container; cover. Process 30 to 45 seconds or until finely ground. Add butter; mix well. Press firmly onto bottom of prepared pan. Bake 10 minutes.

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

BAKE 45 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Remove cheesecake from pan, using foil handles. Cut into 20 pieces to serve. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Size Wise
Enjoy a serving of this rich and indulgent treat on special occasions.
Cooking Know-How
If baking in a 13x9-inch glass baking dish, reduce oven temperature by 25°F.
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