Chocolate Cookie-Topped Cheesecakes

• Crust
• 1 qt. Oreo Small Crunch Pieces
• 1/2 cup unsalted butter, melted
• Filling
• - Philadelphia Brick Cream Cheese, softened
• 1 qt. sugar
• 1 qt. sour cream
• 4 tsp. vanilla
• 16 each eggs
• 2 qt. Oreo Medium Cookie Pieces, divided

1. Crust: Mix ingredients.
2. Press 1-1/3 cups (325 mL) of the crumb mixture onto bottom of each of 4 (9-inch) springform pans (or onto bottom of 1 springform pan for trial recipe).
3. Bake at 325F for 10 min.
4. Cool on wire racks while preparing filling.
5. Filling: Beat cream cheese in large bowl of mixer fitted with paddle attachment until creamy.
6. Add sugar; beat until well blended.
7. Add sour cream and vanilla; mix well.
8. Add eggs, 1 at a time, mixing on low speed after each just until blended.
9. Stir in 1 qt.
10. (1 L) of the Oreo Pieces (or 1 cup 250 mL of the Oreo Pieces for trial recipe).
11. Pour 1-3/4 qt.
12. (1.75 L) of the remaining batter over each crust; sprinkle with 1 cup (250 mL) of the remaining Oreo Pieces.
13. Place each springform pan on large sheet of foil; wrap foil tightly around bottom and side of pan.
14. Place springform pans on wire racks in full-size hotel pans.
15. Fill each hotel pan with 1 gal.
16. (4 L) hot water.
17. Bake in 325F-standard oven 1 hour 10 min.
18. to 1 hour 20 min.
19. or until centres are almost set.
20. Run knife around rims of pans to loosen cakes; cool before removing rims.
21. Refrigerate at least 4 hours or overnight.

crust, unsalted butter, filling, cream cheese, sugar, sour cream, vanilla, eggs, cookie

Taken from www.kraftrecipes.com/recipes/chocolate-cookie-topped-cheesecakes-115362.aspx (may not work)