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