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OREO Cheesecake Bites

By: Philadelphia

"A crunchy chocolate sandwich cookie crust is the start of this smooth, creamy baked cheesecake with a chocolate topping. Cut in squares for serving."

Rate/Review | Read Reviews (13)

Prep Time:
20 Min

Ready In:
5 Hrs 5 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 9x13-inch pan

Ingredients

36 OREO Cookies, divided
1/2 cup butter or margarine, divided
4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 teaspoon vanilla
4 eggs
4 squares BAKER'S Semi-Sweet Baking Chocolate

Directions

Heat oven to 325 degrees F. Line 13x9-inch baking pan with foil, with ends extending over sides of pan. Finely crush 24 cookies. Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan.
Beat cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust.
Bake 45 minutes or until center is almost set. Cool. Meanwhile, microwave chocolate and remaining butter in microwaveable bowl on HIGH 1 minute; stir until smooth. Cool slightly; spread over top of cheesecake. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.