11 April 2009
From Denny: Here's an easy little gem that sounds absolutely DIVINE to make for this Easter weekend! You could always substitute another hard cookie that your family enjoys or you just have on hand.
The ancient Romans always used cheese in their cakes and make cheesecake for their Spring celebrations. Here's an easy recipe for your family!
36 OREO Cookies, divided
1/2 cup (1 stick) butter or margarine, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 tsp. vanilla
4 squares BAKER'S Semi-Sweet Chocolate
Directions: HEAT oven to 325°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 min. or until center is almost set. Cool. Meanwhile, microwave chocolate and 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.
Nutrition (per serving)
Total fat 16g
Saturated fat 9g
Dietary fiber 1g
Vitamin A 10%DV
Vitamin C 0%DV