PHILADELPHIA Double-Chocolate Cheesecake

Double duty is what chocolate does in this rich cheesecake. Our version sports everyone's favorite ingredient both in the dense filling and in the delicately delicious crust.


PHILADELPHIA Double-Chocolate Cheesecake

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Servings: 16
Prep Time: 20 mins
Total Time: 5 hrs 35 mins
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Ingredients
  • 24   
    OREO Cookies, crushed (about 2 cups)
  • 1/4  cup 
    (1/2 stick) butter or margarine, melted
  • 4  8  ounce packages 
    PHILADELPHIA Cream Cheese, softened
  • 1   cup 
    sugar
  • 2   tablespoons 
    flour
  • 1   teaspoon 
    vanilla
  • 1   package 
    (8 squares) BAKER'S Semi-Sweet Chocolate, melted, slightly cooled
  • 4   
    eggs
  • 1/2  cup 
    blueberries
Directions
1.
HEAT oven to 325 degrees F.
2.
MIX crumbs and butter; press onto bottom of 13x9-inch 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 hours. Use foil to lift cheesecake from pan. Top with berries.
Size-Wise:

1.
Need a sweet treat to serve a crowd? Try this tasty, chocolaty dessert! Since it serves 16 people, it easily fits the bill.
How to Press Crumb Mixture Into Pan To Make Crust:

1.
Use bottom of dry measuring cup to press crumb mixture onto bottom of pan.
Special Extra:

1.
Add 1/4 cup hazelnut-flavored liqueur with the melted chocolate.
Special Extra:

1.
Garnish with sifted powdered sugar and mixed berries just before serving.
Nutrition information
Per Serving: cal. (kcal) 440, Fat, total (g) 31, chol. (mg) 135, sat. fat (g) 18, carb. (g) 36, fiber (g) 7, sugar (g) 27, pro. (g) 7, vit. A (IU) 729, sodium (mg) 340, calcium (mg) 61, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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