Crush 16 cookies to form fine crumbs; coarsely chop remaining cookies. Mix crushed cookies and butter; press onto bottom of 9-inch springform pan.
Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream and peanut butter; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in chopped cookies. Pour over crust.
Bake 50 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
Prepare using PHILADELPHIA Neufchatel Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Make it Easy
When cutting creamy-textured desserts, such as cheesecakes, carefully wipe off the knife blade between cuts with a damp clean towel. This prevents the creamy filling from building up on the blade, ensuring nice clean cuts that leave the filling intact.
How to Test for Doneness
Check a cheesecake for doneness by gently shaking the pan. If the cheesecake is done, it will be set except for a small area in the center that will be soft and jiggly. Do not insert a knife into the center as this can cause the cooled cheesecake to crack.
Calories From Fat
% Daily Value*
Total Fat 35g
Saturated Fat 16g
Trans Fat 1g
Total Carbohydrates 36g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 16 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.