EASY OREO CHEESECAKE
1 pkg. (1 lb. 2 oz.) Oreo Chocolate Sandwich Cookies, divided use
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup sour cream
4 eggs
Preheat oven to 325 degrees F if using a silver 9-inch springform pan or to 300 degrees F if using a dark nonstick 9-inch springform pan.
Place 30 of the 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. Place in bowl.
Add butter; mix well. Press firmly onto bottom of pan; set aside.
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, 1 at a time, beating just until blended after each addition; set aside.
Chop or crush 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 1 hour and 10 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 16 pieces. Store leftover cheesecake in refrigerator.
LOW FAT VERSION:
Save 80 calories and 11 grams of fat per serving by preparing as directed, using Reduced Fat Oreo Chocolate Sandwich Cookies, Philadelphia Neufchatel Cheese, 1/3 Less Fat than Cream Cheese and reduced fat or light sour cream.
Makes: 16 servings, 1 piece each
Source: Kraft
1 pkg. (1 lb. 2 oz.) Oreo Chocolate Sandwich Cookies, divided use
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup sour cream
4 eggs
Preheat oven to 325 degrees F if using a silver 9-inch springform pan or to 300 degrees F if using a dark nonstick 9-inch springform pan.
Place 30 of the 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. Place in bowl.
Add butter; mix well. Press firmly onto bottom of pan; set aside.
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, 1 at a time, beating just until blended after each addition; set aside.
Chop or crush 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 1 hour and 10 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 16 pieces. Store leftover cheesecake in refrigerator.
LOW FAT VERSION:
Save 80 calories and 11 grams of fat per serving by preparing as directed, using Reduced Fat Oreo Chocolate Sandwich Cookies, Philadelphia Neufchatel Cheese, 1/3 Less Fat than Cream Cheese and reduced fat or light sour cream.
Makes: 16 servings, 1 piece each
Source: Kraft
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