PHILLY OREO Cheesecake

This was the first ever cheesecake I had made and I was so worried that it might come out wrong or that it would be to hard for me to make right. But then I was so wrong….I made this for a trial and it was so easy and turned out SOO GOOD! Everyone loved it.... Of course you have to wait the whole 24 hours to set it right but it was definitely worth the wait! It tasted best after a week so definitely wait at least a day!

Here is a great cheesecake recipe for anyone with a sweet tooth! With this simple recipe, you can prepare this cheesecake at home like a pro!

I've taken this recipe from kraftrecipes.com

PHILLY OREO Cheesecake

What You Need

1 pkg. (1 lb. 2 oz.) OREO Cookies, divided

1/4 cup (1/2 stick) butter or margarine, melted

4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup Sugar

1 tsp. Vanilla

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

4 Eggs

Make It

HEAT oven to 325ºF.

LINE 13x9-inch pan with foil, with ends of foil extending over sides. Process 30 cookies in food processor until finely ground. Add butter; mix well. Press onto bottom of pan.

BEAT cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating just until blended after each. Chop remaining cookies; stir 1-1/2 cups into batter. Pour over crust; top with remaining chopped cookies.

BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

TADAAAAA!!!! Say cheeseeee everyone...