Oreo Cookie Bundt Cake

1 cup coarsely crushed Oreo cookies (about 12)
1/4 cup sugar
1 (8 ounce) package fat-free cream cheese, softened
5 eggs, divided
1 (18.25 ounce) box devil's food cake mix
1 1/2 cups sour cream
1/2 cup water
1 (12 ounce) package semi-sweet chocolate chips
Confectioners' sugar, optional garnish

Heat oven to 350 degrees F.

Spray a nonstick 12-cup Bundt pan with non-stick spray. Sprinkle bottom and partially up sides of pan with 1/2 the crushed cookies, set aside.

Soften cream cheese, add sugar and 1 egg; beat until well mixed. Set aside

Combine cake mix, sour cream, 4 eggs, and water; beat for ten minutes. Stir in chips and remaining crushed cookies. Spoon approximately 1/2 the cake batter into bottom of prepared Bundt pan. Using the back of a spoon, create a hollow in the center of batter to hold cream cheese. Spoon cream cheese mixture into hallow, being careful cream cheese does not touch sides of pan. Spread remaining batter over cream cheese, carefully sealing cream cheese away from the sides of the pan.

Bake for 55-65 minutes or until a wooden pick inserted comes out clean (do not stick wooden pick into cream filling). Allow cake to cool 5-10 minutes, then invert on serving plate. Sprinkle lightly with confectioners' sugar and serve slightly warm.

Notes: Crushed Oreos, cream cheese filling, and hungry guests make this cake a perfect summer time treat.

Serves 16