menu search

Chocolate Cookie-Topped New York-Style Cheesecake



Crust: Mix OREO Pieces (Small Crunch) and butter.
Press 1-1/3 cups of the OREO mixture firmly onto bottom of each of 4 (9-inch) springform pans (or 1 pan for trial recipe).
Bake in 325F-standard oven 10 min.
Cool on wire racks while preparing Filling.
Filling: Place cream cheese in large bowl of electric mixer fitted with paddle attachment.
Beat 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 1-1/4 qt.
of the OREO Pieces - Medium Crunch (or 1-1/4 cups of the OREO Pieces for trial recipe).
Pour 2-qt.
of the batter over each crust; sprinkle each with 3/4 cup of the remaining OREO Pieces (Medium Crunch).
Bake 1 hour 10 min.
to 1 hour 20 min.
or until center is almost set.
Run knife or metal spatula around rim of each pan to loosen cake; cool before removing rim of pan.
Refrigerate 4 hours or overnight.