it's officially the un-official summer! that means bright colors, frou-frou drinks, sitting by the pool, fresh fruit, and Oreo cheesecake (right?)!
remember, if you use recipes you find on our blog, take pictures and #elsterware your posts! We love, love, love to see what you all are creating!
24 OREO Cookies, divided
3 tablespoons butter, melted
3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
3/4 cup sugar
1 teaspoon vanilla
Heat oven to 350 degrees F. Place 16 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 10-inch springform pan.
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.
Bake for 45 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 12 pieces. Store leftover cheesecake in refrigerator.
Because we love our garden, and wanted to bring even more summer to this cheesecake, we topped with strawberries!
For tips on the perfect cheesecake, check out our blog post with 7 tips by clicking here!