Sponsored by Kraft Foods.

What is it about cheesecake that makes it so universally beloved? Cheesecake is the one dessert that I can always count on to be a hit with my friends and family, especially during the holiday season.

When I saw a recipe for a double-decker OREO cheesecake on KraftRecipes.com recently, I was sure to print it and hang it on my refrigerator as a reminder. It was a recipe that I didn’t want to forget to try, and this week, I plucked the recipe from beneath it’s magnet and headed to the grocery store to pick up the ingredients.

I don’t know about your family, but mine will usually thumb-up any recipe that includes OREO’s.

This cheesecake is easy to make, and the addition of the OREO Chocolate Creme Cookies on top really make it stand out as a beautiful cheesecake. It would also be a wonderful dessert for your Thanksgiving feast.

The OREO crust was perfect, and the two layers of cheesecake are cool, creamy and absolutely delicious.

Cheesecake Cheer

If you’re a fan of cheesecake like my family, you’ll want to stop by PHILADELPHIA Cream Cheese’s Cheesecake Cheer website! At Cheesecake Cheer, you can find a library of wonderful cheesecake recipes as well as some wonderful tips for entertaining during the holidays.

Happy holidays, and I hope you enjoy this double-decker OREO cheesecake recipe!

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Double-decker OREO cheesecake

Prep Time: 25 minutes

Cook Time: 45 minutes

Additional Time: 4 hours 50 minutes

Total Time: 6 hours

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Ingredients

• 1 pkg. (17 oz.) OREO Chocolate Creme Cookies, divided 1/4 cup butter, 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 4 squares BAKER'S Semi-Sweet Chocolate, melted

Instructions

1. Heat oven to 325ºF.

2. Process 30 cookies in food processor until finely ground. Add butter and mix well. Press into the bottom of a 13x9-inch pan.

3. 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.

4. Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.