• Cooking Time:
  • Servings: 16
  • Preparation Time:



Healthy Living

Great news! You'll save 80 calories, 9g of fat

and 7g of saturated fat per serving by preparing

with margarine, PHILADELPHIA Neufchatel Cheese,

1/3 Less Fat than Cream Cheese and BREAKSTONE'S

Reduced Fat or KNUDSEN Light Sour Cream.


Prepare as directed, substituting 1-1/2 cups finely

crushed OREO Chocolate Sandwich Cookies for the graham cracker crumbs.


  • 1-1/2 cups HONEY MAID Graham Cracker Crumbs
  • 1/4 cup (1/2 stick) butter, melted
  • 1-1/4 cups sugar, divided
  • 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese,
  • softened
  • 2 tsp. vanilla, divided
  • 1 container (16 oz.) BREAKSTONE'S or KNUDSEN
  • Sour Cream, divided
  • 4 eggs
  • 2 cups strawberries, sliced


  • PREHEAT oven to 325°F.
  • Line 13 x 9-inch baking pan with foil, with ends of foil extending over sides of pan.
  • Mix crumbs, butter and 2 Tbsp. of the sugar;
  • press firmly onto bottom of prepared pan.
  • BEAT cream cheese, 1 cup of the remaining sugar
  • and 1 tsp. of the vanilla in large bowl with electric mixer on medium speed until well blended.
  • Add 1 cup of the sour cream; mix well.
  • Add eggs, one at a time, beating on low speed after each addition just until blended.Pour over crust.
  • BAKE 40 min. or until center is almost set.
  • Mix remaining sour cream, 2 Tbsp. sugar and 1 tsp. vanilla until well blended; carefully spread over cheesecake.
  • Bake an additional 10 min.
  • Cool.
  • Cover; refrigerate 4 hours or overnight.
  • Lift cheesecake from pan, using foil handles.
  • Top with strawberries just before serving.
  • Store leftover cheesecake in refrigerator.

Categories: Cheesecake  Dessert 
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