I made this cheesecake a long while ago for that church dinner where I was in charge of all the desserts, but got so busy with other more seasonal posts that I wanted to get in that I never posted it. This was a great choice for a dessert to serve a crowd. Cheesecake generally pleases everyone, and who doesn’t love Oreos? This cheesecake was even better because it was baked in a 9×13-inch pan, so it was easy to make and I got quite a bit of servings out of it.
The recipe was quite simple. I think that the crust could have been thicker, so next time I would double the crust, or at least make 1 1/2 of the recipe. I thought that the Oreo-to-cheesecake ratio was perfect. The cheesecake baked up in just the amount of time the recipe called for. I am not a big fan of cheesecake on most occasions because I don’t like the overpowering cream cheese flavor it typically has, but the Oreos were great in balancing the cream cheese. This cheesecake got a great reaction from everyone, so I was happy I made it!
Philly Oreo Cheesecake
1 pkg. (1 lb. 2 oz.) OREO Cookies, divided
1/4 cup (1/2 stick) butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup BREAKSTONE’S or KNUDSEN Sour Cream
PREHEAT oven to 325°F. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Place 30 of the cookies in food processor; cover. Process 30 to 45 sec. or until finely ground. Add butter; mix well. Press firmly onto bottom of prepared 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, one at a time, beating just until blended after each addition. Chop 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 45 min. or until center is almost set. Cool. Refrigerate 4 hours or overnight. Lift cheesecake from pan, using foil handles. Cut into 16 pieces to serve. Store leftover cheesecake in refrigerator.
Source: Kraft Foods