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| OREO Cheesecake |
"An OREO Cookie crust adds a chocolate flavor dimension to this classic, creamy vanilla cheesecake."
Ingredients :
- 1 (15.5 ounce) package OREO Cookies, divided
- 1/3 cup butter or margarine, melted
- 3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
- 3/4 cup sugar
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1 teaspoon vanilla
- 4 eggs
Instructions :
| Prep : 25M | Cook : 16M | Ready in : 6H25M |
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- Heat oven to 350 degrees F.
- Crush 28 cookies finely; coarsely chop remaining cookies. Mix crushed cookies with butter; press onto bottom and 2 inches up side of 9-inch springform pan.
- Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chopped cookies. Pour into crust.
- Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
Notes :
- Note
- If using a dark nonstick 9-inch springform pan, reduce oven temperature to 325 degrees F.
- To prevent top of cheesecake from becoming too brown, tent with foil for the last 15 to 20 min. of the baking time, if necessary.
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