OREO Cheesecake Bites

1. 1

   Heat oven to 325F.

2. 2

   Line 13x9-inch pan with Reynolds Wrap Aluminum Foil, with ends of foil extending over sides.

3. 3

   Finely crush 24 cookies.

4. 4

   Melt 1/4 cup butter; mix with cookie crumbs.

5. 5

   Press onto bottom of prepared pan.

6. 6

   Beat cream cheese and sugar with mixer until blended.

7. 7

   Add sour cream and vanilla; mix well.

8. 8

   Add eggs, 1 at a time, beating on low speed after each just until blended.

9. 9

   Chop remaining cookies.

10. 10

    Gently stir into batter; pour over crust.

11. 11

    Bake 45 min.

12. 12

    or until center is almost set.

13. 13

    Cool.

14. 14

    Microwave chocolate and remaining butter in microwaveable bowl on HIGH 1 min.

15. 15

    or until butter is melted; stir until chocolate is completely melted and mixture is well blended.

16. 16

    Cool slightly; spread over cheesecake.

17. 17

    Refrigerate 4 hours.

18. 18

    Use foil handles to lift cheesecake from pan before cutting into bars.

* Per serving · 4 servings · Values may vary.

No additional tips available.