Ingredients

36 OREO Cookies, divided
0.33 cup butter or margarine, melted
3 pkg. brick cream cheese, (8 oz. each), softened
0.75 cup sugar
1 cup sour cream
1 tsp. vanilla
4 eggs

Putting it together

1.Heat oven to 350°F.
2.Crush 26 cookies finely; coarsely chop remaining cookies. Mix crushed cookies with butter; press onto bottom and 2 inches up side of 9-inch springform pan.
3.Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chopped cookies. Pour into crust.
4.Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Tips and Tricks

Better For You: Save 60 calories and 7g of fat, including 5g of sat fat, per serving by preparing with Reduced Fat OREO Cookies, Neufchatel cheese and reduced-fat sour cream.

Note: If using a dark nonstick 9-inch springform pan, reduce oven temperature to 325ºF.

How to Prevent Overbrowning: To prevent top of cheesecake from becoming too brown, tent with foil for the last 15 to 20 min. of the baking time, if necessary.

Nutritional Information

Makes 16 Servings