Buy cookbooks at http://CookbooksPlus.com
Buy cookbooks at
http://CookbooksPlus.com
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to becky sims      

Recipe Categories:

    Easy OREOŽ Cheesecake


    Source of Recipe


    kraft
    1 pkg. (1 lb. 2 oz.) 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 BREAKSTONE'S or KNUDSEN Sour Cream
    4 eggs

    PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Place 30 of the cookies in 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.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |