If it seems like a shame to crush the OREO Cookies before you get to eat them, one bite of this delectable cheesecake will change your mind. Enjoy!
25 min prep
6 hr 25 min total
Makes 16 servings
36 OREO Cookies, divided
1/3 cup butter or margarine, melted
3 pkg. (8 oz. each) brick cream cheese, softened
3/4 cup sugar
1 cup sour cream
1 tsp. vanilla
1. HEAT oven to 350°F.
2. CRUSH 26 cookies finely; coarsely chop remaining cookies. Mix crushed cookies with butter; press onto bottom and 2 inches up side of 9-inch springform pan.
3. BEAT cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chopped cookies. Pour into crust.
4. BAKE 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.