Cookies and Cream Cheesecake with OREO Pieces
- 1¼ lb.OREO Small Cookie Pieces
- 8 oz.unsaltedbutter, melted
- 8 lb.cream cheese, softened
- 1 lb.sugar
- 2 lb.sour cream
- 4 tsp.vanilla
- 2 lb.OREO Medium Cookie Pieces, divided
Nutrition per serving
Mix ingredients. Press 1-1/3 cups of the crumb mixture firmly onto bottom of each of 4 (9-inch) springform pans. Bake at 325°F for 10 minutes. Cool on wire racks while preparing filling.
Beat cream cheese in large bowl of electric mixer fitted with paddle attachment on medium speed until creamy. Add sugar; beat until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in 4 cups of the OREO Pieces.
Pour 1-3/4 qt. of the batter over each crust; sprinkle with 1 cup of the remaining OREO Pieces. Place each pan on large sheet of foil; wrap foil tightly around side of pan. Place springform pans on oven racks placed in full size hotel pans. Fill each hotel pan with 1 gallon hot water.
Bake at 325°F for 1 hour 10 minutes to 1 hour 20 minutes or until center is almost set. Run knife or metal spatula around side of each pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight.