Categories: dessert

Ingredients

• 1 Package (1 lb. 2 ounces) OREO chocolate sandwich cookies, divided
• 1/4 cup butter, melted
• 1 package (8 ounces) Philadelphia cream cheese, softened
• 1 cup sugar
• 1 t. vanilla
• 1 cup Sour cream
• 4 eggs

Directions

1. Preheat oven to 325 degrees.

2. Line 13 × 9 inch baking pan with foil, with ends of foil extending over sides of pan.

3. Place 30 of the cookies in food processor; cover.

4. Process 30 to 45 seconds or until finely ground.

5. Add butter; mix well.

6. Press firmly onto bottom of prepared pan.

7. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.

8. Add sour cream, mix well.

9. Add eggs, one at a time, beating just until blended after each addition.

10. Chop remaining cookies.

11. Gently stir 1 1/2 cups of the chopped cookies into cream cheese batter.

12. Pour over crust; sprinkle with the remaining chopped cookies.

13. Bake 45 minutes or until center is almost set.

14. Cool.

15. Refrigerate 4 hours or overnight.

16. Lift cheesecake from pan, using foil handles.

17. Cut into 16 pieces.

18. Store leftover cheesecake in refrigerator.

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