TOTAL TIME: Prep: 25 min. Total: 6 hr 25 min.
MAKES: 16 servings

Ingredients

  • 36 OREO® cookies, divided
  • 1/3 cup butter or margarine, melted
  • 3 packages (8 ounces each) PHILADELPHIA® Cream Cheese, softened
  • 3/4 cup sugar
  • 1 cup BREAKSTONE'S® or KNUDSEN® Sour Cream
  • 1 teaspoon vanilla
  • 4 eggs

Nutritional Facts

1 serving equals 390 calories, 27 g fat (15 g saturated fat), 125 mg cholesterol, 340 mg sodium, 31 g carbohydrate, 1 g fiber, 6 g protein.

Directions

  1. HEAT oven to 350°F.
  2. CRUSH 26 cookies to form fine crumbs; 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. Yield: 16 servings.
HEALTHY LIVING: Save 60 calories and 7g of fat, including 5g of saturated fat, per serving by preparing with Reduced Fat OREO Cookies, PHILADELPHIA Neufchatel Cheese and BREAKSTONE's Reduced Fat or KNUDSEN Light Sour Cream.
Originally published as OREO Cheesecake Provided by Philadelphia® Cream Cheese 2014

Nutritional Facts

1 serving equals 390 calories, 27 g fat (15 g saturated fat), 125 mg cholesterol, 340 mg sodium, 31 g carbohydrate, 1 g fiber, 6 g protein.

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