Servings: 24 servings or 4 cheesecakes, 12 servings each
  •   Crust
  • 1 lb. plus 6 oz. OREO Small Cookie Pieces
  • 4 oz. unsalted butter, melted
  •   Filling
  • 10 lb. cream cheese, softened
  • 1-3/4 lb. sugar
  • 2 lb. sour cream
  • 4 tsp. vanilla
  • 2 lb. eggs
  • 1-3/4 lb. OREO Medium Cookie Pieces, divided


Nutritional facts are based on a single serving
Calories 540
Total fat 44g
Saturated fat 23g
Trans fat 2g
Cholesterol 190mg
Sodium 430mg
Carbohydrate 28g
Dietary fiber 0g
Sugars 20g
Protein 9g
Calcium 15%DV
Iron 8%DV


  1. Mix  OREO Small Pieces and butter. Press 1-1/3 cups of the OREO mixture firmly onto bottom of each (9-inch) springform pan. Bake in 325°F-standard oven 10 min. Cool on wire racks while preparing Filling.
  2. Filling:
  3. Place  cream cheese in large bowl of electric mixer fitted with paddle attachment. Beat on medium speed until creamy. Add sugar; beat until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in 1-1/4 qt. of the OREO Medium Pieces. Pour 2-qt. of the batter over each crust; sprinkle each with 3/4 cup of the remaining OREO Medium Pieces.
  4. Bake  1 hour 10 min. to 1 hour 20 min. or until center is almost set. Run knife or metal spatula around rim of each pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
  5. How to Cut Cheesecakes

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

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