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Double-Decker OREO Cheesecake

Prep Time:

25 min

Total Time:

5 hr 40 min

Makes:

24 servings, 1/24 recipe (84 g) each

What You Need!

1 pkg. (350 g) OREO Cookies, divided

1/4 cup butter, melted

4 pkg. (250 g each) PHILADELPHIA Brick Cream Cheese, softened

1 cup sugar

1 tsp. vanilla

1 cup sour cream

4 eggs

4 squares BAKER'S Semi-Sweet Chocolate, melted

Make It!

HEAT oven to 325ºF.

PROCESS 30 cookies in food processor until finely ground. Add butter; mix well. Press onto bottom of 13x9-inch baking pan.

BEAT cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating after each just until blended; pour half over crust. Stir melted chocolate into remaining batter; pour over batter in pan. Chop remaining cookies; sprinkle over batter.

BAKE 45 min. or until centre is almost set. Cool completely. Refrigerate 4 hours.

Kraft Kitchens Tips

Make Ahead

Wrap cooled cheesecake tightly in foil. Freeze up to 2 months. Thaw in refrigerator overnight before serving.

Substitute

Prepare using 30% Less Fat Oreo Cookies, Philadelphia Light Brick Cream Cheese and low fat sour cream.

How to remove from pan easily

Line pan with foil, with ends extending over sides. Prepare as directed. Use foil handles to lift cheesecake from pan before cutting.

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Serving Size = 1/24th recipe (84 g)

Nutritional Information

Calories

300

Total fat

22 g

Saturated fat

13 g

Cholesterol

90 mg

Sodium

270 mg

Carbohydrate

23 g

Dietary fibre

1 g

Sugars

18 g

Protein

6 g

Vitamin A

15 %DV

Vitamin C

0 %DV

Calcium

6 %DV

Iron

6 %DV