Prep Time: 15 min
Total Time: 370 min
Makes: 12 servings
Nutritional Information
One serving of this Silky Chocolate Cheesecake is full of chocolaty flavor. With an OREO Cookie crust and a drizzle of chocolate as the topping, this cheesecake will surely go fast.
Ingredients
21OREO Cookies, finely crushed (about 2 cups)
2Tbsp.sugar
1/3cupbutter or margarine, melted
2pkg.(4 oz. each)BAKER’S GERMAN’S Sweet Chocolate, divided
2eggs
2/3cuplight corn syrup
1/3cupwhipping cream
1-1/2tsp.vanilla
2pkg.(8 oz. each)PHILADELPHIA Cream Cheese, cubed, softened
Instructions
Mix cookie crumbs, sugar and butter until well blended; press onto bottom and 1-1/2 inches up side of 9-inch springform pan. Microwave 6 chocolate squares in microwaveable bowl on HIGH 2 min. or until melted, stirring after each minute.
Blend next 4 ingredients in blender until smooth. With blender running, gradually add cream cheese through opening at top of blender, blending until smooth. Blend in melted chocolate. Pour into crust.
Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. When ready to serve cheesecake, melt remaining chocolate squares; drizzle over cheesecake.
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