Oreo Cheesecake

Serving Size: 12
Prep Time: 45 minutes

Amount Ingredient
1 pkg (1 lb. 4 oz.) OREO Chocolate sandwich cookies - divided
2 (8 oz.) pkg Regular cream cheese - softened
1 (8 oz.) pkg Light cream cheese - softened
1/3 c margarine or butter, melted
3/4 c sugar
4 ea eggs
1 cup sour cream
1 teaspoon vanilla extract

  • Finely crush 30 cookies and coarsely chop 20 cookies; set aside.
  • Mix finely crushed cookie crumbs and margarine or butter in bowl. Press on bottom and 2 inches up side of 9-inch springform pan; set aside.
  • Beat cream cheese and sugar in bowl with electric mixer at medium speed until creamy.
  • Blend in eggs, sour cream and vanilla; fold in chopped cookies.
  • Spread mixture into prepared crust.
  • Bake at 350F for 55 to 60 minutes or until set. (If necessary to prevent top from overbrowning, tent with foil for the last 20 minutes of baking).
  • Cool on wire rack at room temperature.
  • Refrigerate at least 4 hours.
I use one package of light cream cheese in this recipe because I prefer a creamier cheesecake. If you like a more dense cheesecake, use 3 packages of regular cream cheese, however I don't recommend using more than one package of light cream cheese in this recipe.


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