Prepare crust in 9-inch pie plate as directed on package for one-crust filled pie. Bake 10 min.
Beat cream cheese, sugar, flour and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir half the chopped cookies into batter; pour into crust. Sprinkle with remaining cookies.
Bake 30 min. or until center is almost set. Cool completely. Refrigerate 4 hours.
Balance out your choices throughout the day so you can enjoy a piece of this delicious pie.
How to Freeze Baked Cheesecakes
You can freeze baked PHILADELPHIA cheesecakes for up to two months and still enjoy the rich, creamy taste. Prepare cheesecake as directed; omit topping. Cool completely. Wrap cheesecake securely in plastic wrap then with foil. Freeze for up to 2 months. Thaw wrapped cheesecake in refrigerator overnight. Garnish with toppings and serve.
Tap into your creativity by substituting your own stir-ins, such as chopped peanut butter sandwich cookies, for the chopped chocolate sandwich cookies.
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 0g
* 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.