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1 cup crushed OREO Chocolate Sandwich Cookies
1 tablespoon butter or margarine, melted
4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 teaspoon vanilla
4 eggs
20 OREO Chocolate Sandwich Cookies, quartered
Preheat oven to 325 degrees F if using a silver springform pan (or 300 degrees F if using a dark nonstick springform pan). Mix crushed cookies and butter; press onto bottom of 9-inch springform pan. Bake 10 minutes.
Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in quartered cookies. Pour over crust.
Bake 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish with additional cookies, if desired.
Yield: 16 servings (Serving size: 16 servings)
1 tablespoon butter or margarine, melted
4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 teaspoon vanilla
4 eggs
20 OREO Chocolate Sandwich Cookies, quartered
Preheat oven to 325 degrees F if using a silver springform pan (or 300 degrees F if using a dark nonstick springform pan). Mix crushed cookies and butter; press onto bottom of 9-inch springform pan. Bake 10 minutes.
Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in quartered cookies. Pour over crust.
Bake 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish with additional cookies, if desired.
Yield: 16 servings (Serving size: 16 servings)
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