Ingredients

36 OREO Chocolate Creme Cookies, divided
¼ cup butter, melted
4 pkg. (8 oz. each) brick cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup sour cream
4 eggs
1 pkg. (4 oz.) semi-sweet baking chocolate, melted

Putting it together

1.
Heat oven to 325ºF.
2.
Process 30 cookies in food processor until finely ground. Add butter; mix well. Press onto bottom of 13x9-inch pan.
3.
Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating after each just until blended; pour half over crust. Stir melted chocolate into remaining batter; pour over batter in pan. Chop remaining cookies; sprinkle over batter.
4.
Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.

Tips and Tricks

Size-Wise:Enjoy your favorite foods while keeping portion size in mind.

Make Ahead:Wrap cooled cheesecake tightly in foil. Freeze up to 2 months. Thaw in refrigerator overnight before serving.

How to Easily Cut Cheesecake:Line pan with foil, with ends extending over sides before filling with cheesecake batter. Bake, cool and refrigerate cheesecake as directed. Use foil handles to lift cheesecake from pan before cutting to serve.

Nutrition Information

Calories:	490
Total fat:	34g
Saturated fat:	19g
Trans fat:	1g
Cholesterol:	125mg
Sodium:	360mg
Total Carbohydrate:	39g
Dietary fiber:	2g
Total sugars:	30g
Protein:	7g
Calcium:	4% DV
Iron:	15% DV