• 16servings
  • 345minutes
  • 470calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B9, B12, D
MineralsChromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 24 OREO Cookies , crushed (about 2 cups)

  2. 2 Tbsp. butter or margarine , melted

  3. 1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), divided

  4. 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese , softened, divided

  5. 1 cup sugar , divided

  6. 1/2 tsp. vanilla

  7. 3 egg s

  8. 3 oz. BAKER'S Semi-Sweet Chocolate , divided

  9. 1 tub (8 oz.) COOL WHIP Whipped Topping , thawed

Instructions Jump to Ingredients ↑

  1. HEAT oven to 325ºF.

  2. MIX cookie crumbs and butter; press onto bottom of 9-inch springform pan. Melt 5 oz. white chocolate as directed on package; cool slightly.

  3. BEAT 3 pkg. cream cheese, 3/4 cup sugar and vanilla with mixer until well blended. Add melted white chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

  4. BAKE 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely. Meanwhile, melt 2 oz. semi-sweet chocolate; cool.

  5. BEAT remaining cream cheese and sugar in large bowl until well blended. Add melted semi-sweet chocolate; mix well. Whisk in COOL WHIP; spread over cheesecake. Refrigerate 4 hours. Garnish with chocolate curls from remaining white and semi-sweet chocolate.


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