Cookies and Cream Peppermint Cheesecake - Philadelphia Cream Cheese

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Directions

1 Heat oven to 325°F

2 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

3 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

4 Bake cheesecake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake cool before removing rim

5 Refrigerate cheesecake 4 hours.

Ready In: 5 hours 15 minutes

Cook Time: 55 minutes

Preparation Time: 20 minutes

Serves:16 people

Ingredients

4 pkgs (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 tbsp butter, melted

4 eggs

30 starlight mints, crushed

1 cup sugar

28 vanilla creme-filled chocolate sandwich cookies, divided

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Nutrition Facts

Recipe serves: 16 people

Serving size: 1