Ingredients
- 24 OREO Cookies, divided
- 45 g butter, melted
- 3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
- 150 g sugar
- 5 ml vanilla
- 3 eggs
Directions
- Heat oven to 350 degrees F. Place 16 of the cookies in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. Place in bowl. Add butter; mix well. Press firmly onto bottom of 9-inch springform pan.
- Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Chop or crush remaining 8 cookies. Gently stir half of the chopped cookies into cream cheese batter. Pour over prepared crust; sprinkle with the remaining chopped cookies.
- Bake 45 min. or until centre is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 12 pieces. Store leftover cheesecake in refrigerator.
http://allrecipes.com//Recipe/easy-philly-oreo-cheesecake/Detail.aspx
