20 OREO Cookies, finely crushed (about 2-1/4 cups) or use OREO Crumb
3 Tbsp. SCS Unsalted Butter or Buttercup Luxury Spread
5 pkg. (250g each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 Tbsp. flour
1 Tbsp. vanilla
1 cup Sour Cream
4 eggs
1 can (21 oz.) cherry pie filling
Instructions
Heat oven to 325ºF.
Line 13x9-inch pan with Aluminum Foil, with ends of foil extending over sides. Mix crumbs and butter; press onto bottom of pan.
Beat cream cheese, sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Top with pie filling. Use foil handles to lift cheesecake from pan before cutting to serve.
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