Need dessert for a crowd, tomorrow? Don’t panic. OREO Cookies, cream cheese, chocolate and a few staples are all you need for an awesome cheesecake bar.
What you need
36 OREO Cookies, divided
1/2 cup butter or margarine, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 cup BREAKSTONE’S or KNUDSEN Sour Cream
1 tsp. vanilla
1 pkg. (4 oz.) BAKER’S Semi-Sweet Chocolate
HEAT oven to 325°F.
LINE 13×9-inch pan with foil, with ends of foil extending over sides. Finely crush 24 cookies. Melt 1/4 cup butter; mix with cookie 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 on low speed 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.
MICROWAVE chocolate and remaining butter in microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Cool slightly; spread over cheesecake. Refrigerate 4 hours.
USE foil handles to lift cheesecake from pan before cutting into bars.
kraft kitchens tips
Sweets can be part of a balanced diet but remember to keep tabs on portions.
HOW TO MAKE MESS-FREE COOKIE CRUMBS
Crushing cookies into crumbs can be a messy task. To keep the mess to a minimum, place the whole cookies in a resealable plastic bag. Flatten bag to remove excess air, then seal bag. Crush the cookies into crumbs by rolling a rolling pin across the bag until the crumbs are as fine as you need.
HOW TO NEATLY CUT DESSERT BARS
When cutting creamy-textured desserts, such as cheesecake, carefully wipe off the knife blade between cuts with a clean damp towel. This prevents the creamy filling from building up on the blade, ensuring clean cuts that leave the edges intact.