OREO Cheesecake

An OREO Cookie crust adds a chocolate flavor dimension to this classic, creamy vanilla cheesecake.

Original recipe makes 16 servings

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

  • PREP

    25 mins

  • READY IN

    6 hrs 25 mins

Directions

  1. Heat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.

Nutrition

Calories: 344 kcal
Carbohydrates: 31.3 g
Cholesterol: 110 mg
Fat: 23.1 g
Fiber: 0.8 g
Protein: 5.2 g
Sodium: 397 mg

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