OREO® Peanut Butter Cheesecake
Makes: 16 servings
1 pkg. (15 oz.) 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.) BREAKSTONE'S or KNUDSEN Sour Cream
1 cup creamy peanut butter
PREHEAT oven to 350°F. 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 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.