# Double-Decker OREO Cheesecake

Source: https://www.oreo.com/recipe/double-decker-oreo-cheesecake-114847

Servings: 16 · Total time: 6h 10min

Make ahead and freeze this amazing layered chocolate and vanilla cheesecake in an OREO Cookie crust, then thaw to serve when you need a special dessert.

## Ingredients

- 36 OREO Chocolate Creme Cookies, divided
- ¼ cup butter, melted
- 4 pkg. (8 oz. each) brick cream cheese, softened
- 1 cup sugar
- 1 tsp. vanilla
- 1 cup sour cream
- 4 eggs
- 1 pkg. (4 oz.) semi-sweet baking chocolate, melted

## Directions

1. Heat oven to 325ºF.
2. Process 30 cookies in food processor until finely ground. Add butter; mix well. Press onto bottom of 13x9-inch pan.
3. 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.
4. Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.

## Nutritional Information

- Calories: 490
- Total fat: 34g
- Saturated fat: 19g
- Trans fat: 1g
- Cholesterol: 125mg
- Sodium: 360mg
- Total Carbohydrate: 39g
- Dietary fiber: 2g
- Total sugars: 30g
- Protein: 7g
- Calcium: 4% DV
- Iron: 15% DV

## Tips

- Enjoy your favorite foods while keeping portion size in mind.
- Wrap cooled cheesecake tightly in foil. Freeze up to 2 months. Thaw in refrigerator overnight before serving.
- Line pan with foil, with ends extending over sides before filling with cheesecake batter. Bake, cool and refrigerate cheesecake as directed. Use foil handles to lift cheesecake from pan before cutting to serve.