Ingredients
- Crust
- 36 OREO Cookies
- divided
- 1/4 cup butter or margarine
- melted
- Cheesecake
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese
- softened
- 1 cup sugar
- 1 tsp. vanilla
- 1 cup BREAKSTONES or KNUDSEN Sour Cream", "4 eggs", "Toppings", "1 oz. BAKERS Semi-Sweet Chocolate
- 1-1/2 oz. BAKERS White Chocolate", "1/4 cup thawed COOL WHIP Whipped Topping", "1/4 cup each fresh raspberries and blueberries", "1/4 cup Mini OREO Bite Size Cookies", "1 tsp. multi-colored sprinkles", "3 JET-PUFFED Marshmallows, cut in half", "1/2 tsp. each assorted colored sugars (red, green, yellow, blue, orange, pink)", "1 piece red string licorice, cut into 6 lengths (about 2-1/2 inches each)
Instructions
- Heat oven to 325 degrees F.
- Crust: Process 28 cookies in food processor until finely ground.
- Add butter; mix well.
- Press onto bottom and 1 inch up side of 9-inch springform pan.
- Coarsely chop remaining cookies.
- Cheesecake: Beat cream cheese, sugar and vanilla in large bowl with mixer until blended.
- Add sour cream; mix well.
- Add eggs, 1 at a time, beating on low speed after each just until blended.
- Stir in chopped cookies; pour over Crust.
- Bake 1 hour or until center is almost set.
- Run knife around rim of pan to loosen cake; cool before removing rim.
- Refrigerate cheesecake 4 hours.
- Toppings: Melt chocolates, separately, as directed on packages.
- Visually divide Cheesecake into 4 sections.
- Spread COOL WHIP onto 1 section; top with berries.
- Spread second section with semi-sweet chocolate; top with cookies, then drizzle with 1 tsp.
- white chocolate.
- Spread remaining white chocolate onto third section; top with sprinkles.
- Dip cut sides of marshmallow halves in colored sugars; arrange on remaining cheesecake section to resemble a bunch of balloons.
- Add licorice piece at bottom of each balloon for the string.
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