OREO Cheesecake Bites14 Reviews
- Prep: 20 min
- Ready In: 5 hr 5 min
“A crunchy chocolate sandwich cookie crust is the start of this smooth, creamy baked cheesecake with a chocolate topping. Cut in squares for serving.” - by Philadelphia
Original recipe yields 1 9x13-inch pan
- Heat oven to 325 degrees 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 minutes or until center is almost set. Cool. Meanwhile, microwave chocolate and remaining butter in microwaveable bowl on HIGH 1 minute; 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.
Amount Per Serving (36 total)
- 196 cal
- 13.8 g
- 17 g
Based on a 2,000 calorie diet
Reviews (14)Rate This Recipe
"this recipe was great but... the longer it sits the better it is!!! so if you are not in a hurry let it sit over night... it is so much better!..." See more"
"I've made this twice now, and have received many compliments. It serves a lot and you don't have to worry about the cheesecake cracking because of the chocolate topping. I used lowfat cream cheese a..." See morend sour cream, and splenda to make it a little bit more diet friendly."
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