recipe orea cheese cake

ngredients

• 24 OREO Cookies, divided
• 3 tablespoons butter, melted
• 3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
• 3/4 cup sugar
• 1 teaspoon vanilla
• 3 eggs
• 1/2 lemon juice

Directions

1. Heat oven to 350 degrees F. Place some of the cookies in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. Place in bowl. Add butter; mix well. Press firmly onto bottom of 9-inch springform pan.
2. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Chop or crush remaining 8 cookies. Gently stir half of the chopped cookies into cream cheese batter. Pour over prepared crust; sprinkle with the remaining chopped cookies.
3. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.