OREO Peanut Butter Cheesecake

• 1 pkg. (15.5 oz.) OREO Cookies, divided
• 3 Tbsp. butter or margarine, melted
• 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 3/4 cup sugar
• 1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
• 1 cup creamy peanut butter
• 3 eggs

1. Heat oven to 350F.
2. Crush 16 cookies to form fine crumbs; coarsely chop remaining cookies.
3. Mix crushed cookies and butter; press onto bottom of 9-inch springform pan.
4. Beat cream cheese and sugar in large bowl with mixer until blended.
5. Add sour cream and peanut butter; mix well.
6. Add eggs, 1 at a time, mixing on low speed after each just until blended.
7. Gently stir in chopped cookies.
8. Pour over crust.
9. Bake 50 min.
10. to 1 hour or until center is almost set.
11. Run knife around rim of pan to loosen cake; cool before removing rim.
12. Refrigerate 4 hours.

oreo cookies, butter, philadelphia cream cheese, sugar, s, peanut butter, eggs

Taken from www.kraftrecipes.com/recipes/oreo-peanut-butter-cheesecake-57177.aspx (may not work)