Double-Decker OREO Cheesecake

Name: Double-Decker OREO Cheesecake
Prep time: 25 min
Total time: 370 min
Yield: 16
Ingredients: 36 OREO Chocolate Creme Cookies, divided; ¼ cup butter, melted; 4 pkg. brick cream cheese, softened; 1 cup sugar; 1 tsp. vanilla; 1 cup sour cream; 4 eggs; 1 pkg. semi-sweet baking chocolate, melted

Make ahead and freeze this amazing layered chocolate and vanilla cheesecake in an OREO Cookie crust, then thaw to serve when you need a special dessert.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 16 servings.

Ingredient list

36 OREO Chocolate Creme Cookies, divided
¼ cup butter, melted
4 pkg. (8 oz. each) brick cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup sour cream
4 eggs
1 pkg. (4 oz.) semi-sweet baking chocolate, melted

Directions

Heat oven to 325ºF.

Process 30 cookies in food processor until finely ground. Add butter; mix well. Press onto bottom of 13x9-inch pan.

Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating after each just until blended; pour half over crust. Stir melted chocolate into remaining batter; pour over batter in pan. Chop remaining cookies; sprinkle over batter.

Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.

Recipe Tips

Size-Wise
Enjoy your favorite foods while keeping portion size in mind.
Make Ahead
Wrap cooled cheesecake tightly in foil. Freeze up to 2 months. Thaw in refrigerator overnight before serving.
How to Easily Cut Cheesecake
Line pan with foil, with ends extending over sides before filling with cheesecake batter. Bake, cool and refrigerate cheesecake as directed. Use foil handles to lift cheesecake from pan before cutting to serve.