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Cookies 'N Cream Cheesecake




Source of Recipe


Source: BHG Member


List of Ingredients




1 cup crushed OREO Chocolate Sandwich Cookies (about 12 cookies)

1 Tbsp. butter or margarine, melted

4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup sugar

1 tsp. vanilla

4 eggs

20 OREO Chocolate Sandwich Cookies, quartered



Recipe



MIX crushed cookies and butter; press onto bottom of 9-inch springform pan. Bake 325¿F for 10 minutes if using a silver springform pan. (Bake at 300¿F for 10 minutes if using a dark nonstick springform pan.)

BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in quartered cookies. Pour over crust.

BAKE at 325¿F for 1 hour or until center is almost set if using a silver springform pan. (Bake at 300¿F for 1 hour or until center is almost set is using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish with additional cookies, if desired.