Oreo Peanut Butter Cheesecake |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 3 |
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Source: Kraft foods ***Note: This cheesecake needs to refrigerate for a minimum of 4 hours.*** Ingredients:
1 (15 ounce) package peanut butter-filled chocolate sandwich cookies, divided |
3 tablespoons butter or 3 tablespoons margarine, melted |
3 (8 ounce) packages cream cheese, softened |
3/4 cup sugar |
1 (16 ounce) container sour cream |
1 cup creamy peanut butter |
3 eggs |
Directions:
1. Preheat oven to 350°F
2. Finely crush 16 of the cookies.
3. Coarsely chop remaining 14 cookies; set aside.
4. Mix finely crushed cookies and butter.
5. Press firmly onto bottom of 9-inch springform pan; set aside.
6. Beat cream cheese and sugar in large bowl with electric mixer at medium speed until well blended.
7. Add sour cream and peanut butter; mix well.
8. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
9. Gently stir in chopped cookies. Pour over crust.
10. Bake 50 to 60 minutes or until center is almost set.
11. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan.
12. Refrigerate 4 hours or overnight.
13. Store leftover cheesecake in refrigerator.
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