Thursday, August 20, 2009

Philly OREO Cheesecake

Sorry, I don't have a picture, but I haven't made this in a while. The cheesecake is delicious and very easy to make! I made this a while ago for a work potluck and everyone loved it. It was one of the things that was gone the fastest!
(If you want to see a picture you can go to the Kraft website, you can find the link on this blog)

Prep. Time: 20 min. plus refrigerating
Total: 5 hrs (including refrigerating)


1 pkg (1 lb 2 oz) OREO Chocolate Sandwich Cookies, divided
1/4 c (1/2 stick) butter or margarine, melted
4 pkg (8 oz each) PHILADELPHIA cream cheese softened
1 c sugar
1 tsp vanilla
1 c Sour cream
4 eggs

Oven to 325 degrees. 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 30-45 sec. or until finely ground. Add butter: mix well. Press firmly onto bottom of prepared pan.

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.

45 minutes 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.

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