- 1 (15.5 ounce) package Oreo Cookies, divided
- 1/3 cup butter or margarine, melted
- 3 (8 ounce) packages Philadelphia Cream Cheese, softened
- 3/4 cup sugar
- 1 cup Breakstone’s or Knudsen Sour Cream
- 1 teaspoon vanilla
- 4 eggs
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.
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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.