Easy Oreo Cheesecake |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 16, 1 piece each | 30 minutes plus refrigerating | 45 minutes | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 pkg (1 lb 2oz) Oreo chocolate sandwich cookies, divided | 1/4 cup (1/2 stick) butter or margarine, melted | 4 pkg (8 oz) Philadelphia cream cheese, softened |
| 1 cup sugar | 1 tsp vanilla | 1 cup sour cream |
| 4 eggs | ||
| 1 | PREHEAT: Oven to 325 F. Place 30 cookies in food processor; cover. Process 30 to 45 sec. or until finely ground. Add butter; mix well. Press firmly onto bottom of 13x9-inch baking pan. |
| 2 | 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. Chop remaining cookies. Gently stir 1-1/2 cups of the chopped cookies into cream cheese batter. Pour over crust; sprinkle with remaining chopped cookies. |
| 3 | BAKE: 45 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 16 pieces. Store leftover cheesecake in refrigerator. |