Double-Decker Oreo Cheesecake
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.
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!
- 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
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.