# OREO Cheesecake

Source: https://www.oreo.com/recipe/oreo-cheesecake-55270

Servings: 16 · Total time: 6h 25min

If it seems like a shame to crush the OREO Cookies before you get to eat them, one bite of this delectable cheesecake will change your mind.

## Ingredients

- 36 OREO Cookies, divided
- ⅓ cup butter or margarine, melted
- 3 pkg. (8 oz. each) brick cream cheese, softened
- ¾ cup sugar
- 1 cup sour cream
- 1 tsp. vanilla
- 4 eggs

## Directions

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.

## Nutritional Information

- Calories: 390
- Total fat: 27g
- Saturated fat: 15g
- Cholesterol: 125mg
- Sodium: 340mg
- Total Carbohydrate: 31g
- Dietary fiber: 1g
- Total sugars: 22g
- Protein: 6g
- Calcium: 8% DV
- Iron: 6% DV

## Tips

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