PHILADELPHIA Double-Chocolate Cheesecake recipe

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Ingredients

24 each OREO Cookies, crushed
¼ 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 large eggs eggs
½ cup blueberries

Nutrition Info

412.2 calories
carbohydrate: 37.3 g
cholesterol: 117.4 mg
fat: 28.5 g
fiber: 1.6 g
protein: 6.9 g
saturatedFat: 14.5 g
servingSize: -
sodium: 373.8 mg
sugar: 26.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oven to 325 degrees F.

  2. Mix crumbs and butter, press onto bottom of 13x9-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.

Recipe Yield

16 servings

Recipe Note

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

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