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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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I got this from a Philadelphia Cream Cheese Box. Enjoy!! (Cooking time does not include chill time.) Ingredients:
1 (18 ounce) bag oreo cookies, divided |
1/4 cup butter or 1/4 cup margarine, melted |
4 (8 ounce) packages philadelphia cream cheese, softened |
1 cup sugar |
1 teaspoon vanilla |
1 cup sour cream |
4 eggs |
Directions:
1. Preheat oven to 325°F
2. Place 30 cookies in food processor and cover. Process for 30-45 seconds or until finely ground. Add butter; mix well. Press firmly onto bottom of foil-lined 13X9 baking pan.
3. Beat cream cheese, sugar and vanilla in a large bowl with electric mixer on medium speed until well blended.
4. Add sour cream; mix well.
5. Add eggs, one at a time, beating just until blended after each addition.
6. Chop remaining cookies. Gently stir 1 1/2 cups of the chopped cookies into cream cheese batter. Pour over crust; sprinkle with remaining chopped cookies.
7. Bake 45 minutes or until center is almost set. Cool.
8. Refrigerate at least 3 hours, but overnight is better. Cut into 16 pieces.
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