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1hr 10mins

Ingredients Nutrition


  1. Reserve 6 cookies for garnish.
  2. Finely crush half the remaining cookies.
  3. Coarsely chop remaining half of cookies; set aside.
  4. Mix finely crushed cookies and butter in bowl.
  5. Press firmly on bottom and 1 1/2 inches up on the sides of a 9-inch springform pan; set aside.
  6. Beat cream cheese and sugar in large bowl with electric mixer at medium speed until creamy.
  7. Beat in eggs, sour cream and vanilla; fold in coarsely chopped cookies.
  8. Spread mixture into prepared crust.
  9. Bake at 350° for 50-60 minutes or until set.
  10. Cool at room temperature for 1 hour.
  11. Refrigerate at least 4 hours.
  12. Remove side of pan.
  13. Halve reserved cookies.
  14. Garnish cheesecake with the cookie halves, cherries and mint.

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