PHILLY OREO Cheesecake
1 pkg. (1 lb. 2 oz.) OREO Chocolate Sandwich Cookies,
divided
1/4 cup (1/2 stick) 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
4 eggs
PREHEAT oven to 325F. Line 13x9-inch baking pan with
foil, with ends of foil extending over sides of pan.
Place 30 of the cookies in food processor; cover.
Process 30 to 45 sec. or until finely ground. Add
butter; mix well. Press firmly onto bottom of prepared
pan.
BEAT cream cheese, sugar and vanilla in large bowl
with electric mixer on medium speed until well
blended. Add sour cream; mix well. Add eggs, one at a
time, beating just until blended after each addition.
Chop remaining cookies. Gently stir 1-1/2 cups of the
chopped cookies into cream cheese batter. Pour over
crust; sprinkle with the remaining chopped cookies.
BAKE 45 min. or until center is almost set. Cool.
Refrigerate 4 hours or overnight. Lift cheesecake from
pan, using foil handles. Cut into 16 pieces to serve.
Store leftover cheesecake in refrigerator.
Prep Time: 20 min
Total Time: 5 hr 5 min
Makes: 16 servings, one piece each
Source: Kraft Foods
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