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OREO PHILLY Cheese Cake Recipe

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This recipe for OREO PHILLY Cheese Cake, by , is from The Taste of Tonawanda, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debra Steins
Added: Thursday, February 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
24 OREO Cookies, divided
* 3 Tablespoons butter, melted
* 3 (250 g) packages PHILADELPHIA Brick
Cream Cheese, softened
* cup sugar
* 3 eggs

Directions:
Directions:
1. 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.

2. 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.

3. Bake 45 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 12 pieces. Store leftover cheesecake in refrigerator.

Personal Notes:
Personal Notes:
PREP PREP TIME 20 Min
COOK TIME 45 Min
READY IN 4 Hr 5 Min
SERVINGS - 12

 

 

 

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