PHILADELPHIA Double-Chocolate Cheesecake
Courtesy of PHILADELPHIA® Cream Cheese
Servings: 16
Prep Time: 20 Min.
Cook Time: 50 Min.
Chill Time: 4 Hrs.
Prep Time: 20 Min.
Cook Time: 50 Min.
Chill Time: 4 Hrs.
What you need:
* 24 OREO Chocolate Sandwich Cookies, crushed (about 2 c.)
* 1/4 c. (1/2 stick) butter or margarine, melted
* 32 oz. (4-8 oz. pkgs.) PHILADELPHIA Cream Cheese, softened
* 1 c. sugar
* 2 Tbsp. flour
* 1 tsp. vanilla
* 1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, melted, slightly cooled
* 4 eggs
* 1/2 c. fresh blueberries
* 1/4 c. (1/2 stick) butter or margarine, melted
* 32 oz. (4-8 oz. pkgs.) PHILADELPHIA Cream Cheese, softened
* 1 c. sugar
* 2 Tbsp. flour
* 1 tsp. vanilla
* 1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, melted, slightly cooled
* 4 eggs
* 1/2 c. fresh blueberries
What to do:
1. HEAT oven to 325ºF.
2. MIX crumbs and butter; press onto bottom of 13x9 foil-lined pan. Bake 10 min.
3. BEAT cream cheese, sugar, flour and vanilla with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
4. BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hrs. Use foil to lift cheesecake from pan. Top with berries.
2. MIX crumbs and butter; press onto bottom of 13x9 foil-lined pan. Bake 10 min.
3. BEAT cream cheese, sugar, flour and vanilla with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
4. BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hrs. Use foil to lift cheesecake from pan. Top with berries.