Chocolate Cookie-Topped New York-Style Cheesecake

• Crust
• 1 qt. OREO Pieces-Small
• 1/2 cup unsalted butter, melted
• Filling
• - PHILADELPHIA Original Cream Cheese, softened
• 1 qt. sugar
• 1 qt. sour cream
• 4 tsp. vanilla
• 16 each eggs
• 2 qt. OREO Pieces-Medium, divided

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

crust, unsalted butter, filling, cream cheese, sugar, sour cream, vanilla, eggs, oreo piecesmedium

Taken from www.kraftrecipes.com/recipes/chocolate-cookie-topped-new-york-style-cheesecake-97749.aspx (may not work)