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Chocolate Royale Cheesecake

Chocolate Royale Cheesecake recipe
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What You Need

1-1/2 cups Oreo Baking Crumbs
1/4 cup butter, melted
3 pkg. (250g each) Philadelphia Brick Cream Cheese, softened
3/4 cup sugar
1 pkg. (225 g) Baker's Semi-Sweet Chocolate, melted, cooled
1/4 cup hazelnut-flavored liqueur (optional)
3 eggs
1 Tbsp. icing sugar (optional)
1/3 cup berries, blueberries, strawberries and raspberries (optional)

Make It

PREHEAT oven to 350°F. Mix crumbs and butter; press firmly onto bottom of 9-inch springform pan.

BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add chocolate and liqueur; mix well. Add eggs, 1 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 4 hours or overnight. Top with icing sugar and mixed berries just before serving. Store leftover cheesecake in refrigerator.

kraft kitchens tips

Size-Wise
Since this is an indulgent recipe, be sure to balance out your food choices and stick to the recommended serving size.
How to Avoid Cracked Cheesecakes
After adding the eggs, be careful not to overbeat the batter since this can cause the baked cheesecake to crack.
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