PHILLY OREO Cheesecake 1 pkg. (1 lb. 2 oz.) OREO Chocolate Sandwich Cookies, divided 1/4 cup (1/2 stick) butter or margarine, melted 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 cup sugar 1 tsp. vanilla 1 cup BREAKSTONE'S or KNUDSEN Sour Cream 4 eggs
PREHEAT oven to 325F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Place 30 of the cookies in food processor; cover. Process 30 to 45 sec. or until finely ground. Add butter; mix well. Press firmly onto bottom of prepared pan. 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, one 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 the remaining chopped cookies. BAKE 45 min. or until center is almost set. Cool. Refrigerate 4 hours or overnight. Lift cheesecake from pan, using foil handles. Cut into 16 pieces to serve. Store leftover cheesecake in refrigerator. Prep Time: 20 min Total Time: 5 hr 5 min Makes: 16 servings, one piece each Source: Kraft Foods
