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PHILADELPHIA Double-Chocolate Cheesecake

  • 16servings
  • 335minutes
  • 440calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

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

Ingredients Jump to Instructions ↓

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

  2. 1/4 cup butter or margarine , melted

  3. 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese , softened

  4. 1 cup sugar

  5. 2 Tbsp. flour

  6. 1 tsp. vanilla

  7. 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate , broken into pieces, melted, cooled

  8. 4 egg s

  9. 1/2 cup blueberries

Instructions Jump to Ingredients ↑

  1. HEAT oven to 325ºF.

  2. LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of prepared pan. Bake 10 min.

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

  4. BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting into pieces. Serve topped with berries.

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