Love My Philly

 
 
 
 
 
If you’re familiar with chocolate velvet cake, then you’re probably aware of its luxurious, oh-so-good taste. Imagine combining that with a classic cheesecake…too good to be true? Apparently not! According to this recipe, you can enjoy your very own Chocolate Velvet Cheesecake in 3 steps!

Prep Time: 30 min
Total Time: 5 hr 15 min
Makes: 14 servings
Nutritional Information
 
 
 
 
 
 
 
 
 
 
 
 
Ingredients

38 OREO Cookies, divided
5 Tbsp.  butter or margarine, melted
5 squares BAKER’S Semi-Sweet Chocolate, divided
1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup plus 2 Tbsp. sugar, divided
1-1/2 cups  BREAKSTONE’S or KNUDSEN Sour Cream, divided
1 tsp. vanilla
2   eggs

Instructions

PREHEAT oven to 325°F. Crush 24 of the cookies until fine crumbs form; mix with butter until well blended. Press firmly onto bottom of 9-inch springform pan. Stand remaining 14 cookies around edge of pan, pressing into crumb mixture to secure. Set aside. Place 4 of the chocolate squares in small saucepan; cook on low heat until melted, stirring frequently. Set aside.

BEAT cream cheese and 1/2 cup of the sugar in large bowl with electric mixer on medium speed until well blended. Add melted chocolate, 1/2 cup of the sour cream and the vanilla; mix well. Add eggs, 1 at a time, mixing just until blended after each addition. Pour into prepared crust.

BAKE 35 to 40 min. or until center is almost set. Combine remaining 1 cup sour cream and remaining 2 Tbsp. sugar; spread over cheesecake. Bake an additional 5 min. Cool. Melt remaining chocolate square as directed on pkg.; drizzle over cheesecake. Refrigerate at least 4 hours. Store leftover cheesecake in refrigerator.