Ingredients :
- 1 pkg. OREO Chocolate Sandwich Cookies (1 lb. 2 oz.), divided
- 1/4 cup (1/2 stick) butter or margarine, melted
- 4 pkg. Philadelphia Cream Cheese (8 oz. each), softened
- 1 cup sugar
- 1 tsp. vanilla
- 1 cup Breakstones or Knudsen Sour Cream
- 4 eggs
Method :
- Preheat oven to 325°F. Place 30 of the cookies in food processor container; cover. Process 30 to 45 sec. or until finely ground. Add butter; mix well. Press firmly onto bottom of foil-lined 13x9-inch baking 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, 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 the remaining chopped cookies.
- Bake 45 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 16 pieces. Store leftover cheesecake in refrigerator.
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