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<blockquote data-quote="moreluck" data-source="post: 844224" data-attributes="member: 1246">Oreo Cheesecake Bites&nbsp;What You Need36 OREO Cookies, divided 1/2 cup&nbsp; butter or margarine, divided 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 cup&nbsp; sugar 1 cup BREAKSTONE&#039;S or KNUDSEN Sour Cream 1 tsp.&nbsp; vanilla 4 eggs 4 squares&nbsp; BAKER&#039;S Semi-Sweet Chocolate Make ItHEAT oven to 325°friend.LINE 13x9-inch baking pan with foil, with ends extending over sides. Finely crush 24 cookies. Melt 1/4 cup butter; mix with 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 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. Meanwhile, microwave chocolate and remaining butter in microwaveable bowl on HIGH 1 min.; stir until smooth. Cool slightly; spread over top of cheesecake. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.</blockquote>

[QUOTE="moreluck, post: 844224, member: 1246"] Oreo Cheesecake Bites [B]What You Need[/B] 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 4 eggs 4 squares BAKER'S Semi-Sweet Chocolate [B]Make It[/B] [B]HEAT [/B]oven to 325°friend. [B]LINE [/B]13x9-inch baking pan with foil, with ends extending over sides. Finely crush 24 cookies. Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan. [B]BEAT [/B]cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust. [B]BAKE [/B]45 min. or until center is almost set. Cool. Meanwhile, microwave chocolate and remaining butter in microwaveable bowl on HIGH 1 min.; stir until smooth. Cool slightly; spread over top of cheesecake. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve. [/QUOTE]

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