Here's the way the chocolate cookies crumble: deliciously! At least they do in this easy Chocolate Sandwich Cookie Cheesecake!
What You Need
Original recipe yields 16 servings
36 Reduced Fat OREO Cookies, divided
1/4 cup butter, melted
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
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Let's Make It
Heat oven to 325°F.
Crush 28 cookies to form fine crumbs; mix with butter. Press onto bottom of 9-inch springform 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. Chop or crush remaining cookies. Gently stir 1-1/2 cups of the chopped cookies into batter. Pour over crust; sprinkle with remaining chopped cookies.
Bake 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
Small Changes Add Up
Small ingredient substitutions, such as Reduced Fat OREO Cookies, PHILADELPHIA Neufchatel Cheese, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, result in a savings of 70 calories and 9g of fat per serving when compared to a traditional recipe.
If using a dark nonstick 9-inch springform pan, reduce oven temperature to 300°F.
How to Crush the Cookies
Place in cookies in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag.
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 12g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 1g
* 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.