PHILADELPHIA Double-Chocolate Cheesecake

          

Crushed chocolate sandwich cookies form the base of this creamy, chocolatey cheesecake topped with blueberries.

Original recipe makes 16 servings

Ingredients

24 OREO Cookies, crushed
1/4 cup butter or margarine, melted
4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup sugar
2 tablespoons flour
1 teaspoon vanilla
1 (8 ounce) package BAKER’S Semi-Sweet Chocolate, melted
4 eggs
1/2 cup blueberries

  • PREP

    20 mins

  • READY IN

    5 hrs 5 mins

Directions

  1. Heat oven to 325 degrees F.
  2. Mix crumbs and butter; press onto bottom of 13×9-pan lined with foil. Bake 10 min.
  3. Beat cream cheese, sugar, flour and vanilla with mixer until blended. Add chocolate; mix well.
  4. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust.
  5. Bake 45 minutes or until center is almost set. Cool. Refrigerate 4 hours. Use foil to lift cheesecake from pan. Top with berries.

Nutrition

Calories: 412 kcal
Carbohydrates: 37.3 g
Cholesterol: 124 mg
Fat: 28.5 g
Fiber: 1.6 g
Protein: 6.9 g
Sodium: 374 mg

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