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    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 blueberries

    Recipe




    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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