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Chocolate Lover's Cheesecake

Prep Time:
30 min

Total Time:
5 hr 20 min

Makes:
12

18 OREO Cookies, finely crushed (about 1-1/2 cups)

2 Tbsp. butter, melted

3 pkg. (250 g each) PHILADELPHIA Brick Cream Cheese, softened

3/4 cup sugar

1 tsp. vanilla

1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, melted, cooled slightly

3 eggs

PREHEAT oven to 325°F. Mix cookie crumbs and butter; press firmly onto bottom of 9-inch springform pan. Set aside.

BEAT cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add chocolate; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE 45 to 50 min. or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours or overnight. Store any leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Healthy Living

This is an indulgent recipe for special occasions so stick to the indicated serving size.

How to Bake Cheesecake in 13x9-Inch Pan

Mix crust ingredients as directed; press firmly onto bottom of 13x9-inch baking pan. Set aside. Prepare batter as directed, using 4 eggs, increasing cream cheese to 4 pkg. (250 g each) and increasing the sugar to 1 cup. Keep measures of all other ingredients the same. Pour over crust. Refrigerate as directed. Makes 16 servings, one piece each.

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