PHILLY OREO Cheesecake
What You Need
1 pkg. (16.6 oz.) OREO Cookies, divided
1/4 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 cup sugar
1 tsp. vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
HEAT oven to 325ºF.
LINE 13x9-inch pan with foil, with ends of foil extending over sides. Process 30 cookies in food processor until finely ground. Add butter; mix well. Press onto bottom of pan.
BEAT cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating after each just until blended. Chop remaining cookies; stir 1-1/2 cups into batter. Pour over crust; top with remaining chopped cookies.
BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.
nutritional information per serving
Calories 460 Total fat 32 g Saturated fat 18 g Cholesterol 150 mg Sodium 430 mg Carbohydrate 38 g Dietary fiber 1 g Sugars 27 g Protein 7 g Vitamin A 20 %DV Vitamin C 0 %DV Calcium 8 %DV Iron 10 %DV