Ingredients

2.5 cups OREO Cookie Crumbles, divided
0.25 cup butter or margarine, melted
4 pkg. brick cream cheese, (8 oz. each), softened
1 cup sugar
1 tsp. vanilla
1 cup sour cream
4 eggs
1.5 cups frozen whipped topping, thawed

Putting it together

1.Heat oven to 325ºF.
2.Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Combine 1-3/4 cups crumbles and butter; press onto bottom of prepared pan.
3.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 after each just until blended. Pour over crust.
4.Bake 45 min. or until center is almost set. Cool completely.
5.Refrigerate cheesecake 4 hours. Use foil handles to remove cheesecake from pan before cutting to serve. Serve topped with whipped topping and remaining crumbles.

Tips and Tricks

Substitute: Prepare using Neufchatel cheese.

How to Bake in a Springform Pan: Substitute 9-inch springform pan for the 13x9-inch pan. Do not line pan with foil. Prepare cheesecake as directed, increasing the baking time to 1 hour or until center is almost set. (Note: If using a dark nonstick 9-inch springform pan, reduce oven temperature to 300°F.) Run small knife around rim of pan to loosen cake; cool completely. Remove rim. Refrigerate cheesecake, then serve topped with whipped topping and remaining crumbles as directed.

Nutritional Information

Makes 24 Servings