Four-Way OREO Cheesecake
16 servings
6h 5min Cook
Ingredient List
- 36 OREO Cookies, divided
- ¼ cup butter or margarine, melted
- 4 pkg. (8 oz. each) brick cream cheese, softened
- 1 cup sugar
- 1 tsp. vanilla
- 1 cup sour cream
- 4 eggs
- 1 oz. semi-sweet baking chocolate
- 1½ oz. white baking chocolate
- ¼ cup thawed frozen whipped topping
- ¼ cup <u>each</u> raspberries and blueberries
- ¼ cup Mini OREO Cookies
- 1 tsp. multi-colored sprinkles
- 3 marshmallows, cut in half
- ½ tsp. <u>each</u> assorted colored sugars (red, green, yellow, blue, orange, pink)
- 1 piece red string licorice, cut into 6 lengths (about 2-1/2 inches each)
Nutritional Information
| Calories | 490 |
| Total fat | 33g |
| Saturated fat | 18g |
| Cholesterol | 140mg |
| Sodium | 390mg |
| Total Carbohydrate | 42g |
| Dietary fiber | 1g |
| Total sugars | 31g |
| Protein | 7g |
| Calcium | 8% DV |
| Iron | 8% DV |
- Heat oven to 325ºF.
<b>CRUST</b>
Process 28 cookies in food processor until finely ground. Add butter; mix well. Press onto bottom and 1 inch up side of 9-inch springform pan. Coarsely chop remaining cookies.
<b>CHEESECAKE</b>
Beat cream cheese, sugar and vanilla 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. Stir in chopped cookies; pour over Crust.
- Bake 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
<b>TOPPINGS</b>
Melt chocolates, separately, as directed on packages. Visually divide Cheesecake into 4 sections. Spread whipped topping onto 1 section; top with berries. Spread second section with semi-sweet chocolate; top with cookies, then drizzle with 1 tsp. white chocolate. Spread remaining white chocolate onto third section; top with sprinkles.
- Dip cut sides of marshmallow halves in colored sugar; arrange on remaining cheesecake section to resemble bunch of balloons. Add licorice piece at bottom of each balloon for the string.