Philadelphia Double Chocolate Cheesecake
Source of Recipe
Pretty Pink Butterfly
List of Ingredients
PHILADELPHIA Double Chocolate Cheesecake
24 OREO Cookies, finely crushed (about 2 cups)
1/4 cup butter or margarine, melted
4 pkg. (8 oz. Each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
2 Tbsp. Flour
1 tsp. Vanilla
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, melted, cooled
4 eggs
1/2 cup blueberriesRecipe
HEAT oven to 325ºF.
LINE 13x9-inch pan with foil, with ends of foil extending over sides.
Mix cookie crumbs and butter; press onto bottom of prepared pan.
Bake 10 min.
BEAT cream cheese, sugar, flour and vanilla with mixer until blended.
Add chocolate; mix well.
Add eggs, 1 at a time, mixing on low speed after each just until blended.
Pour over crust.
BAKE 45 min. Or until center is almost set.
Cool completely.
Refrigerate 4 hours.
Use foil handles to lift cheesecake from pan before cutting into pieces.
Serve topped with berries.
Servings total: 16 servings
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