Categories: Cheesecake, Dessert

Ingredients

• 1 pkg. (1 lb. 2 oz.) Oreos, divided
• 1/4 cup (1/2 stick) butter or margarine, melted
• 4 pkgs. (8oz. each) softened cream cheese
• 1 cup sugar
• 1 teaspoon vanilla
• 1 cup sour cream
• 4 eggs

Directions

1. Preheat oven to 325ºF.

2. Place 30 cookies in food processor or blender; process until finely ground. Add butter, mix well. Press firmly onto bottom of foil-lined 13X9-inch pan.

3. Beat cream cheese, sugar, and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating just until blended after each addition. Chop remaining cookies. Gently stir 1 ½ cups of chopped cookies into cream cheese batter. Pour over crust; sprinkle with remaining chopped cookies.

4. Bake 45 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 16 pieces. Store left over cheesecake in refrigerator.

5. Line cookie sheet with waxed paper. Remove side of pan. Place cheesecake on paper-lined cookie sheet. Spread glaze over cooled cheesecake, allowing come to flow down side. Refrigerate at least 3 hours or overnight. Serve topped with remaining pie filling.

6. High altitude (3500-6500 ft.): Bake 1 hour 15 minutes to 1 hour 30 minutes.

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