Ingredients
16
16 servings
- •1 (15.5 ounce) package OREO Cookies, divided
- •0.33333334326744 cup butter or margarine, melted
- •3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
- •0.75 cup sugar
- •1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- •1 teaspoon vanilla
- •4 eggs
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Crush 28 cookies finely; coarsely chop remaining cookies. Mix finely crushed cookies with butter in a bowl; press mixture onto the bottom and 2 inches up the sides of a 9-inch springform pan.
- Beat cream cheese and sugar in a large bowl with an electric mixer until blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each addition. Stir in chopped cookies. Pour into crust.
- Bake until center is almost set, 55 to 60 minutes. Run a knife around the rim of the pan to loosen cake; cool before removing the rim. Refrigerate for 4 hours before serving.
Nutritional Facts
Per 16 servings
- Calories: 373
- Carbohydrate: 32g
- Fat: 26g
- Fiber: 1g
- Protein: 6g
- Sugar: 20g
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