A Oreo® Peanut Butter Cheesecake Ingredients - 1 pkg. (15oz.) Oreo Double Delight Peanut Butter ’n Chocolate Creme Chocolate Sandwich Cookies, divided
- 3 Tbsp. butter or margarine, melted
- 3 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
- 3/4 cup sugar
- 1 container (16 oz.) Sour Cream
- 1 cup creamy peanut butter
- 3 eggs
Preparation - Finely crush 16 of the cookies. Coarsely chop remaining 14 cookies; set aside.
- Mix finely crushed cookies and butter. Press firmly onto bottom of 9-inch springform pan; set aside.
- Beat cream cheese and sugar in large bowl with electric mixer at medium speed until well blended. Add sour cream and peanut butter; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in chopped cookies. Pour over crust.
- Bake at 350°F for 50 to 60 minutes or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
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