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Ingredients

1 (15.5 ounce) package OREO Cookies, divided ⅓ cup butter or margarine, melted 3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened ¾ cup sugar 1 cup BREAKSTONE'S or KNUDSEN Sour Cream 1 teaspoon vanilla 4 eggs

Nutrition Info

372.6 calories carbohydrate: 31.8 g cholesterol: 113.7 mg fat: 26 g fiber: 0.8 g protein: 5.6 g saturatedFat: 12.5 g servingSize: - sodium: 401.8 mg sugar: 20.3 g transFat: : - unsaturatedFat: : -

Heat oven to 350 degrees F.
Crush 28 cookies finely, coarsely chop remaining cookies. Mix crushed cookies with butter, press onto bottom and 2 inches up side of 9-inch springform pan.
Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla, mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chopped cookies. Pour into crust.
Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake, cool before removing rim. Refrigerate 4 hours.

16 servings

An OREO Cookie crust adds a chocolate flavor dimension to this classic, creamy vanilla cheesecake.