Cookies and Cream Peppermint Cheesecake - Philadelphia Cream Cheese
Prep Time
20 minutes
Cook Time
55 minutes
Total Time
5 hourss 15 minutes
Yields
16
Directions
- Heat oven to 325°F
- Chop 10 of the cookies for later use. Use pulsing action of food processor to process remaining cookies until finely ground. Add butter; mix well. Press onto bottom of 9-inch springform pan
- Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in crushed mints and chopped cookies. Pour over crust
- Bake cheesecake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim
- Refrigerate cheesecake 4 hours
Ingredients
- 28 ea vanilla creme-filled chocolate sandwich cookies, divided
- 1 tbsp ea butter, melted
- 30 ea starlight mints, crushed
- 4 pkgs ea (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 cup ea sugar
- 4 ea eggs