4 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
4 egg s
4 oz. BAKER'S Semi-Sweet Chocolate, melted
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Let's 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 Neufchatel, 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.
Small Changes Add Up
Small ingredient substitutions, such as 1 pkg. (15.5 oz.) Reduced Fat OREO Cookies, PHILADELPHIA Neufchatel Cheese, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, result in a savings of 90 calories and 11g of fat, including 6g of sat fat, per serving when compared to a traditional recipe.
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.
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 12g
Trans Fat 0g
Total Carbohydrates 42g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.