• 16servings
  • 320minutes
  • 490calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B9, B12, H, D, E
MineralsChromium, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pkg. (15 1/2 oz.) OREO Cookies , divided

  2. 3 Tbsp. butter or margarine , melted

  3. 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese , softened

  4. 3/4 cup sugar

  5. 1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream

  6. 1 cup PLANTERS Creamy Peanut Butter

  7. 3 egg s

Instructions Jump to Ingredients ↑

  1. HEAT oven to 350°F.

  2. CRUSH 16 cookies to form fine crumbs; coarsely chop remaining cookies. Mix crushed cookies and butter; press onto bottom of 9-inch springform pan.

  3. BEAT cream cheese and sugar in large bowl with mixer until blended. Add sour cream and peanut butter; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in chopped cookies. Pour over crust.

  4. BAKE 50 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.


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