INGREDIENTS

Servings: 48
  •   Crust:
  • 2 lb. NUTTER BUTTER Medium Cookie Pieces
  • 8 oz. butter, melted
  •   Filling
  • 8 lb. cream cheese, softened
  • 2 lb. sugar
  • 2 lb. sour cream
  • 4 vanilla
  • 32 fl oz eggs
  • 1 lb. NUTTER BUTTER Medium Cookie Pieces

DIRECTIONS

  1. 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.
  2. 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.
  3. Divide  batter among four prepared crusts.
  4. 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.

    5. 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.

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
Vitamin A 25%DV
Vitamin C 0%DV
Calcium 10%DV
Iron 8%DV
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