Recipe by PHILADELPHIA Cream Cheese
"An OREO Cookie crust adds a chocolate flavor dimension to this classic, creamy vanilla cheesecake."
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1 (15.5 ounce) package
OREO Cookies, divided
butter or margarine, melted
3 (8 ounce) packages
PHILADELPHIA Cream Cheese, softened
BREAKSTONE'S or KNUDSEN Sour Cream
Used half of the recipe but same amount for crust wow yum n cooking time is off I did it n Burnt 1 time it was 54 mins exactly to perfection lol but it is a perfect cheese cake easy to make n very good
This did not taste very good, too many eggs and not enough sugar. Also, this recipe made way too much filling for the crust.
My granddaughter requested an OREO cheesecake for her birthday and this is the recipe I used. I did bake it in a water bath and added a dash of almond extract along with the vanilla extract. I decorated the top with whipped cream and mini OREO bites. Will be making again!
Very disappointing recipe. There isn't enough sugar and there is no way this recipe fits into one pan. I had to cook it an extra 15 minutes in hopes that it cooked through, which it did for the most part, but because I had to cook it longer it was slightly burnt. I don't think I'd use this recipe again. I'd find a better version of it.
I made it for my daughter's birthday. Everyone loved it. It was easy to make and delicious; I baked it for 50 minutes with a water-bath and it did not overbrown in the least.
I have made this twice, both extremely amazing! The only problem is you just cant stop peeking in the fridge to scoff more! YUMMY!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 344
** Calories from Fat: 208
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