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PHILLY OREO Cheesecake

Prep Time:

20 min

Total Time:

5 hr 5 min

Makes:

16 servings

What You Need!

1 pkg. (1 lb. 2 oz.) OREO 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

Make It!

HEAT oven to 325ºF.

LINE 13x9-inch pan with foil, with ends of foil extending over sides. Process 30 cookies in food processor until finely ground. Add butter; mix well. Press onto bottom of pan.

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 just until blended after each. Chop remaining cookies; stir 1-1/2 cups into batter. Pour over crust; top with remaining chopped cookies.

BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

Kraft Kitchens Tips

Substitute

Prepare as directed, using PHILADELPHIA Neufchatel Cheese.

How to Bake in Springform Pan

Substitute 9-inch springform pan for the baking pan. Do not line with foil. Prepare cheesecake as directed, increasing the baking time to 1 hour or until center is almost set. Run small knife around rim of pan to loosen cake; cool completely. Remove rim. Refrigerate as directed. (Note: If using dark nonstick 9-inch springform pan, reduce oven temperature to 300°F.)

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