Ingredients
12
12 servings
- •24 OREO Cookies, divided
- •3 tablespoons butter, melted
- •3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
- •0.75 cup sugar
- •1 teaspoon vanilla
- •3 large eggs
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Place 16 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 crushed cookies in a bowl. Add melted butter; mix well. Press mixture firmly onto bottom of a 9-inch springform pan.
- Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer on medium speed until well-blended. Beat in eggs, 1 at a time, until just blended. Chop remaining 8 cookies; gently stir 1/2 of the chopped cookies into cream cheese batter. Pour over prepared crust; sprinkle remaining chopped cookies on top.
- Bake in the preheated oven until center is just set, about 45 minutes.
- Refrigerate for 3 hours to overnight. Cut cheesecake into 12 equal pieces; store leftovers in the refrigerator.
Nutritional Facts
Per 12 servings
- Calories: 386
- Carbohydrate: 33g
- Fat: 27g
- Fiber: 1g
- Protein: 6g
- Sugar: 22g
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