I’ve made cheesecake in the past, but this was my first time with Oreo cheesecake. It tasted great but the crust was a bit hard. That was probably my fault, but regardless it tasted great. I would make it again.
Oreo Cheesecake (Kraft Foods)
1 pkg. (1 lb. 4 oz.) OREO Chocolate Sandwich Cookies, divided (I used reduced fat)
1/3 cup margarine or butter, melted (I used butter)
3 pkgs. (8-oz.) cream cheese, softened (I used 2 regular and 1 low fat)
3/4 cup sugar
1 cup sour cream (I used light)
1 tsp. vanilla extract
Whipped cream, for garnish
Additional OREO Chocolate Sandwich Cookies, halved, for garnish (I didn’t have any left)
Finely crush 30 cookies and coarsely chop remaining cookies; set aside. Mix finely crushed cookie crumbs and margarine or butter in bowl. Press on bottom and 2 inches up side of 9-inch springform pan; set aside.
Beat cream cheese and sugar in bowl with electric mixer at medium speed until creamy. Blend in eggs, sour cream and vanilla; fold in chopped cookies. Spread mixture into prepared crust. Bake at 350°F for 55 to 60 minutes or until set. (If necessary to prevent top from overbrowning, tent with foil for the last 15 to 20 minutes of baking).
Cool on wire rack at room temperature. Refrigerate at least 4 hours.
Remove side from pan; garnish with whipped cream and cookie halves to serve.