Black & White OREO Brownie Cheesecake Bars
48 servings
4h 10min Cook
Ingredient List
- 1 pkg. (18 to 20 oz.) fudge brownie mix (13x9-inch pan size)
- 2 pkg. (8 oz. each) brick cream cheese, softened
- ¾ cup sugar
- ½ cup sour cream
- 2 eggs
- 36 OREO Cookies, divided
Nutritional Information
| Calories | 160 |
| Total fat | 8g |
| Saturated fat | 3g |
| Trans fat | 0g |
| Cholesterol | 25mg |
| Sodium | 105mg |
| Total Carbohydrate | 19g |
| Dietary fiber | 0g |
| Total sugars | 14g |
| Added sugars | 13g |
| Protein | 2g |
| Vitamin D | 0% DV |
| Calcium | 2% DV |
| Iron | 4% DV |
| Potassium | 2% DV |
- 1Heat oven to 325°F.
- 2Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Prepare brownie batter as directed on package; spread onto bottom of prepared pan.
- 3Bake 12 to 15 min. or until center of brownie is almost set. (Brownie should not be baked until done.)
- 4Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended.
- 5Cut 5 cookies in half; chop 7 of the remaining cookies. Arrange all remaining whole cookies, with sides touching, over partially baked brownie in 4 rows of 6 cookies each. Fill in empty spaces with halved cookies.
- 6Spread cream cheese mixture over dessert; top with chopped cookies.
- 7Bake 35 to 40 min. or until center is almost set. Cool completely.
- 8Refrigerate 3 hours. Use foil handles to remove dessert from pan before cutting into bars.