Nutter Butter Cookie Cheesecake Sandwich cookies and creamy peanut butter give this cheesecake its great PB flavor, but the smooth texture? That's from the cream cheese and sour cream.
Keyword: cheesecake, cookies
Skill Level: Intermediate
1/2pkg.16 oz. peanut butter sandwich cookies, divided
1/2pkg oreo peanut butter cookies
2Tbsp.butter or margarinemelted
5pkg.8 oz. each PHILADELPHIA Cream Cheese, softened
1cupBREAKSTONE'S or KNUDSEN Sour Cream
1/2cupPLANTERS Creamy Peanut Butter
Preheat oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan; set aside. Coarsely chop 16 of the nutter butter cookies; set aside. Place remaining 16 cookies in food processor container along with the oreo cookies; cover. Process 30 to 45 seconds or until finely ground. Add butter; mix well. Press firmly onto bottom of prepared pan. Bake 10 minutes.
Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream and peanut butter; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in 1-1/2 cups of the chopped cookies; pour over crust. Sprinkle with remaining chopped nutter butter cookies.
Bake 45 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Remove cheesecake from pan, using foil handles. Cut into 20 pieces to serve. Store leftover cheesecake in refrigerator.