prep: 15 min.
total: 4+ hours (includes refrigerating)
1 pkg (1lb 2oz) oreo cookies, divided
1/4 cup butter, melted
4 pkg (8oz each) cream cheese, softened
1/2 cup sugar
1 tsp vanilla
8 oz cool whip, thawed
*Line 13x9" pan with foil, with ends of foil extending over sides of pan. Coarsely chop 15 oreos, set aside. Finely crush remaining oreos; mix with butter. Press firmly onto bottom of prepared pan. Refrigerate while preparing filling.
*Beat cream cheese, sugar, and vanilla in large bowl with electric mixer on medium speed until well blended. Gently stir in cool whip and chopped oreos. Spoon over crust; cover.
*Refrigerate 4 hours or until firm. Store leftover cheesecake in fridge.
*Makes 24 servings
from the Kraft Food & Family kitchen