Recipe Archives->Desserts Cheesecake->Oreo 05

Oreo Cheesecake
Makes 16 servings, 1 piece each.
                                                                                
1 lb. 2 oz pkg Oreo cookies, divided
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each] Philadelphia Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup sour cream
4 eggs

Preheat oven to 325F if using a silver 9-inch springform pan (or
to 300F if using a dark nonstick 9-inch springform pan).  Place 30
of the cookies in a resealable plastic bag. Flatten bag to remove
excess air, then seal bag. Finely crush cookies by rolling a rolling
pin across the bag. Place in bowl. Add butter; mix well.  Press
firmly onto bottom of 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 or crush 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 1 hour and 10 min. or until center is almost set.  Cool.
Refrigerate 3 hours or overnight. Cut into 16 pieces. Store leftover
cheesecake in refrigerator.

Variation: Make this cheesecake in a regular 9x13-inch cake pan.
Prepare according to directions, checking 5 to 10 min. earlier for
doneness so it doesn't overbake.

Printable version: oreo05.txt.