Prep: 25 mins - Total: 6 hr 20 mins
1 pkg. (1 lb. 4 oz.) OREO Chocolate Sandwich Cookies, divided
1/3 cup margarine or butter, melted
3 pkgs. (8-oz.) cream cheese, softened
3/4 cup sugar
1 cup sour cream
1 tsp. vanilla extract
Whipped cream and raspberries, for garnish
Additional OREO Chocolate Sandwich Cookies, halved, for garnish
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
Cool on wire rack at room temperature. Refrigerate at least 4 hours.
Remove side from pan; garnish with whipped cream, raspberries
and cookie halves to serve.
Makes 16 servings
This recipe created by Kraft Foods.