From the Kitchen: Creamy Oreo Cheesecake

Hey friends! I'm off on my road trip to North Dakota, but I wanted to share something tasty with you this weekend. Do you love cheesecake as much as I do? Well to thank my wonderful Fusion team for the amazing bridal shower they threw me - I brought in cheesecake for breakfast. Yup, we're gluttonous that way! This is one of my favourite dessert recipes so I thought I would share with you. It's a classic Philly Cream Cheese recipe (you can also find it here plus many others) and it does not disappoint...

You'll need:

24 OREO Cookies, divided

3 Tbsp. butter, melted

3 pkg. (250 g each) PHILADELPHIA Brick Cream Cheese, softened

3/4 cup sugar

1 tsp. vanilla

3 eggs

1. Preheat oven to 350°F. Place 16 of the cookies in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. Place in bowl. Add butter; mix well. Press firmly onto bottom of 9-inch springform pan.

2. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended (I did this all by hand with a spoon and a whisk and it works fine too). Add eggs, 1 at a time, beating just until blended after each addition. Chop or crush remaining 8 cookies. Gently stir half of the chopped cookies into cream cheese batter. Pour over prepared crust; sprinkle with the remaining chopped cookies.

3. Bake 45 min. or until centre is almost set. Cool. Refrigerate 3 hours or overnight then cut. (I cut into squares instead of slices)

Just try to resist friends! Enjoy!