Ingredients

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

Putting it together

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.

Tips and Tricks

Special Extra: Warm 2 Tbsp. hot fudge ice cream topping; drizzle over cheesecake before topping with the nuts and reserved chopped cookies. Refrigerate as directed.

Size Wise: Take the time to savor the flavor of this special cheesecake that can be included in a balanced diet on occasion.

Nutritional Information

Makes 24 Servings