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Double-Decker OREO Cheesecake

Prep time

25 min

Total time

5 hr 40 min

Servings

Makes 24 servings
1/24 recipe (84 g) each.

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    Ingredients
    • 36 Oreo Cookies, divided
    • 1/4 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

NoteYou will need 1-1/3 pkg. (300 g each) Oreo Cookies to get the 36 cookies needed to prepare this recipe.

SubstitutePrepare using 30% Less Fat Oreo Cookies, light brick cream cheese and low-fat sour cream.

Make AheadWrap cooled cheesecake tightly in foil. Freeze up to 2 months. Thaw in refrigerator overnight before serving.

114709

Nutrition Information

Nutrition per serving

  • Calories

    300

  • Total fat

    22g

  • Saturated fat

    13g

  • Cholesterol

    90mg

  • Sodium

    270mg

  • Carbohydrate

    23g

  • Dietary fibre

    1g

  • Sugars

    18g

  • Protein

    6g

  • Vitamin A

    15%DV

  • Vitamin C

    0%DV

  • Calcium

    6%DV

  • Iron

    6%DV

This recipe features:

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