# OREO 'n Peanut Butter "Cookie Dough" Cheesecake

Source: https://www.oreo.com/recipe/oreo-n-peanut-butter-cookie-249456

Servings: 24 · Total time: 3h 45min

Cookies and cream meet peanut butter in this delicious, no bake cheesecake. OREO Cookie pieces and peanuts fill a creamy peanut butter cheesecake.

## Ingredients

- 36 OREO Cookies, divided
- 3 Tbsp. butter, melted
- 2 pkg. (8 oz. each) cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 tsp. vanilla
- 1½ cups thawed frozen whipped topping
- ¼ cup honey-roasted peanuts, chopped

## Directions

1. Heat oven to 350°F.
2. Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Crush 18 cookies finely; mix with butter. Press onto bottom of prepared pan.
3. Bake 6 to 8 min. or until lightly browned. Cool completely.
4. Beat cream cheese, peanut butter, sugar and vanilla in large bowl with mixer until blended. Gently stir in whipped topping.
5. Chop remaining cookies. Reserve 3/4 cup chopped cookies; stir remaining cookies into cream cheese mixture. Spread onto bottom of crust; top with nuts and reserved cookies.
6. Refrigerate 3 hours. Use foil handles to remove cheesecake from pan before cutting to serve.

## Nutritional Information

- Calories: 260
- Total fat: 18g
- Saturated fat: 8g
- Trans fat: 0.5g
- Cholesterol: 25mg
- Sodium: 220mg
- Total Carbohydrate: 22g
- Dietary fiber: 1g
- Total sugars: 14g
- Protein: 5g
- Calcium: 2% DV
- Iron: 4% DV

## Tips

- Warm 2 Tbsp. hot fudge ice cream topping; drizzle over cheesecake before topping with the nuts and reserved chopped cookies. Refrigerate as directed.
- Take the time to savor the flavor of this special cheesecake that can be included in a balanced diet on occasion.