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OREO Cheesecake Bites

Prep time 20 mins
Other time 4 hrs, 45 mins
Yield Makes 36 servings


  • 36 OREO Cookies, divided
  • 1/2 cup (1 stick) butter or margarine, divided
  • 4 packages (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1 cup sugar
  • 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 1 teaspoon vanilla
  • 4 eggs
  • 4 squares BAKER'S Semi-Sweet Chocolate

How to Make It

  1. HEAT oven to 325ºF. 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 min. or until center is almost set. Cool. Meanwhile, microwave chocolate and remaining butter in microwaveable bowl on HIGH 1 min.; 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.

    Nutritional Information
    Calories: 220
    Total fat: 16 g
    Saturated fat: 9 g
    Cholesterol: 70 mg
    Sodium: 180 mg
    Carbohydrate: 17 g
    Dietary fiber: 1 g
    Sugars: 12 g
    Protein: 3 g
    Vitamin A: 10% DV
    Vitamin C: 0% DV
    Calcium: 4% DV
    Iron: 4% DV