Chocolate Bliss Cheesecake

Garnish this indulgent chocolate cheesecake with fresh raspberries.

Original recipe makes 12 servings

Ingredients

18 OREO Chocolate Sandwich Cookies, finely crushed
2 tablespoons butter or margarine, melted
3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 teaspoon vanilla
8 (1 ounce) squares BAKER’S Semi-Sweet Baking Chocolate, melted, cooled slightly
3 eggs

  • READY IN

    5 hrs 30 mins

Directions

  1. Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix cookie crumbs and butter; press firmly onto bottom of pan.
  2. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
  3. Bake 55 min. to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Nutrition

Related Recipes:

Chocolate-Peppermint Cheesecake PHILADELPHIA INDULGENCE Chocolate Mousse Cheesecake Chocolate Mint Cheesecake Chocolate-Almond Cheesecake Salted Caramel Chocolate Cheesecake Peanut Butter-Chocolate Cheesecake Chocolate Frosted Marble Cheesecake Berry Bliss Cheesecake Chocolate Cheesecake II Chocolate Cheesecake I