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Steps
1
Heat oven to 350°F. Bake cookies as directed on package for 16 minutes. Cool 10 minutes. Crumble cookies into pieces.
2
Reduce oven temperature to 300°F. In large bowl, beat cream cheese, sour cream and granulated sugar with electric mixer on medium speed until smooth. Beat in eggs, one at a time, just until blended. On low speed, beat in flour, vanilla and salt. Fold in crumbled cookies. Pour batter evenly into crusts.
3
Bake 1 hour or until almost set. Cool completely on cooling rack, about 1 hour. Refrigerate at least 6 hours or overnight.
4
In chilled large bowl, beat whipping cream with electric mixer on low speed until soft peaks form. Add powdered sugar; beat on high speed until stiff peaks form. Cut cheesecakes into wedges. Pipe or spoon dollop of whipped cream onto each wedge just before serving.
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Nutrition Facts
Serving Size:1 Serving
Calories
576
Total Fat
36g
0%
Saturated Fat
16g
0%
Sodium
364mg
0%
Total Carbohydrate
56g
0%
Dietary Fiber
1g
0%
Protein
8g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Starch; 2 Other Carbohydrate; 7 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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