OREO Cheesecake

Time6h 25min
Makes16 servings

Ingredients

  • 36 OREO Cookies, divided
  • ⅓ cup butter or margarine, melted
  • 3 pkg. (8 oz. each) brick cream cheese, softened
  • ¾ cup sugar
  • 1 cup sour cream
  • 1 tsp. vanilla
  • 4 eggs

Putting it together

  1. 1.
    Heat oven to 350°F.
  2. 2.
    Crush 26 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. 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. 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.

Tips and Tricks

Better For You:Save 60 calories and 7g of fat, including 5g of sat fat, per serving by preparing with Reduced Fat OREO Cookies, Neufchatel cheese and reduced-fat sour cream.
Note:If using a dark nonstick 9-inch springform pan, reduce oven temperature to 325ºF.
How to Prevent Overbrowning:To prevent top of cheesecake from becoming too brown, tent with foil for the last 15 to 20 min. of the baking time, if necessary.

Nutrition Information

Calories:390
Total fat:27g
Saturated fat:15g
Cholesterol:125mg
Sodium:340mg
Total Carbohydrate:31g
Dietary fiber:1g
Total sugars:22g
Protein:6g
Calcium:8% DV
Iron:6% DV