A quick and easy cheesecake, and an instant favorite!!
(I’ve made this twice this week…shared with friends!)
36 oreo cookies [divided]
1/2 cup butter or margarine [divided]
4 (8 ounce) packages philadelphia cream cheese [softened]
1 cup sugar
1 cup 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. microwave chocolate & remaining butter in microwaveable bowl on high 1 min; 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.
original recipe here.
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