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INGREDIENTS

Servings: 48

Crust
2-3/4 lb. NUTTER BUTTER Medium Cookie Pieces
8 oz. butter, melted
Filling
8 lb. cream cheese, softened
2 lb. sugar
2 lb. sour cream
4 tsp. vanilla
32 fl oz eggs
1-3/4 lb. NUTTER BUTTER Medium Cookie Pieces

NUTRITION FACTS Nutritional facts are based on a single serving
Calories	580
Total fat	41g
Saturated fat	21g
Trans fat	1.5g
Cholesterol	180mg
Sodium	430mg
Carbohydrate	43g
Dietary fiber	1g
Sugars	30g

Protein	9g

Calcium	10%DV
Iron	8%DV

DIRECTIONS

Crust: Put cookie crumbs and butter into a food processor and process until crumbs are fine and a uniform mixture is achieved. Press about 9 ounces onto bottom of each (9-inch) spring form pan. Bake in 325°F-standard oven 10 min. Cool on wire racks while preparing filling.
Filling: Beat cream cheese in large bowl of mixer fitted with paddle attachment on low speed until creamy. Scrape bowl often to avoid lumps. Add sugar; beat until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing after each until well blended. Stir in chopped cookies.
Divide batter among four prepared crusts.
Bake 1 hour 15 min. or until centers are almost set. Run knife around rim of each pan to loosen cake; cool before removing rim. Refrigerate at least 4 hours or overnight.

Cutting Suggestion

Cut each cheesecake into 12 slices using dental floss or sharp knife dipped in hot water, wiping knife with damp cloth after each cut.

Serving suggestion

Serve with whipped cream and NUTTER BUTTER Cookie Pieces.

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