Double-Decker OREO Cheesecake
Prep time25 min
Total time5hr 40min
ServingsMakes 16 servings, 1 piece (126 g) each.
Ingredients
- 36 Oreo Cookies, divided
- ¼ cup butter, melted
- 4 pkg. (250 g each) brick cream cheese, softened
- 1 cup sugar
- 1 tsp. vanilla
- 1 cup sour cream
- 4 eggs
- 4 oz. semi-sweet baking chocolate, melted
Preparation
- Heat oven to 325ºF.
- Process 30 cookies in food processor until finely ground. Add butter; mix well. Press onto bottom of 13x9-inch 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 after each just until blended; pour half over crust. Stir melted chocolate into remaining batter; pour over batter in pan. Chop remaining cookies; sprinkle over batter.
- Bake 45 min. or until centre is almost set. Cool completely. Refrigerate 4 hours.
Recipe Tips
- Note
You will need 2 pkg. (270 g each) Oreo Cookies to get the 36 cookies needed to prepare this recipe. - Substitute
Prepare using non-hydrogenated margarine, light brick cream cheese and low-fat sour cream. - Make Ahead
Wrap cooled cheesecake tightly in foil. Freeze up to 2 months. Thaw in refrigerator overnight before serving.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 470 |
| % Daily Value* | |
| Fat 33g | |
| Saturated 18g | |
| Cholesterol 120mg | |
| Sodium 400mg | |
| Carbohydrate 39g | |
| Dietary fiber 1g | |
| Sugars 20g | |
| Protein 8g | |
| Calcium | 7 %DV |
| Iron | 8 %DV |
| Potassium | 4 %DV |
