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Instructions |
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Preheat oven to 350 degrees (if using 9 inch springform pan) or 325 degrees (if using a dark nonstick 9 inch springform pan). Finely crush 30 Oreo cookies into a bowl. Crumble the remaining cookies into another bowl. Mix crushed cookies with butter. Press firmly into bottom and sides of baking pan.
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Beat cream cheese and sugar in a large bowl with electric mixer on medium speed until well blended. Add sour cream and vanilla, mix well. Add eggs, 1 at a time, mixing on low speed after each addition. Gently stir in remaining cookies. Spread into crust.
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Bake 55 minutes to an hour or until set. To prevent top from burning, tent with foil during last 15 minutes of baking. Cool completely on wire rack.
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DO NOT USE FAT FREE OR LOW FAT SOUR CREAM.
YOU MAY USE SPLENDA AS A SUGAR SUBSTITUTE.
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Suggestions |
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Dip cutting knife into hot water before cutting each slice.
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Originally Submitted
10/19/2008
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