• Cooking Time: 60 minutes
  • Servings: 8 to 10
  • Preparation Time: 20 minutes



  • 1 (16.6 oz.) package OREO Cookies, divided
  • 1/3 cup butter or margarine, melted
  • 3 (8 oz. each) packages cream cheese, softened
  • 3/4 cup sugar
  • 1 cup sour cream
  • 1 tsp. vanilla extract
  • 4 eggs


  • Preheat oven to 325 F. (300 F. if using a dark non-stick pan).
  • Crush 28 cookies finely; coarsely chop remaining cookies.
  • Mix crushed cookies with butter or margarine; press onto the bottom and 2 inches up the side of a 9-inch springform pan.
  • Beat cream cheese and sugar in a large bowl with a mixer until well blended; add sour cream and vanilla; mix well.
  • Add eggs, 1 at a time, mixing on low speed after each just until blended; stir in chopped cookies and pour into crust.
  • Bake 55 minutes to 1 hour or until center is almost set.
  • Run a knife around the rim of the pan to loosen cake; cool before removing rim.
  • Refrigerate for 4 hours.

Author Credit: Philadelphia Cream Cheese

Website Credit: KraftBrands.com/philly

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