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CHEESECAKE - Oreo
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| 1 package(s) (15.5-ounce) OREO Cookies, divided | |
| 1/3 cup(s) | butter, melted |
| margarine, alternative | |
| 3 package(s) (8-ounce) PHILADELPHIA Cream Cheese, softened | |
| 3/4 cup(s) | BREAKSTONE'S or KNUDSEN Sour Cream |
| 1 teaspoon(s) | vanilla |
| 4 | eggs |
Heat oven to 350 degrees F.
Crush 28 cookies finely; coarsely chop remaining cookies. Mix crushed cookies with butter; press onto bottom and 2 inches up side of 9-inch springform pan.
Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Stir in chopped cookies. Pour into crust.
Bake 55 minutes 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.
Tips & Techniques
Healthy Living: Save 60 calories and 7g of fat, including 5g of saturated fat, per serving by preparing with Reduced Fat OREO Cookies, PHILADELPHIA Neufchatel Cheese, and BREAKSTONE's Reduced Fat or KNUDSEN Light Sour Cream.
Note: If using a dark nonstick 9-inch springform pan, reduce oven temperature to 325 degrees F.
How to Prevent Overbrowning: To prevent top of cheesecake from becoming too brown, tent with foil for the last 15 to 20 minutes of the baking time, if necessary.
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