Ingredients Jump to Instructions ↓

  1. 18 OREO Chocolate Sandwich Cookies, finely crushed

  2. 2 tablespoons butter or margarine, melted

  3. 3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened

  4. 1 (14 ounce) can sweetened condensed milk

  5. 2 teaspoons vanilla

  6. 1 (12 ounce) package BAKER'S Semi-Sweet Chocolate Chunks, melted, slightly cooled

  7. 1/4 cup coffee-flavored liqueur

  8. 4 eggs

Instructions Jump to Ingredients ↑

  1. Preheat oven to 300 degrees F if using silver 9-inch springform pan (or to 275 degrees F if using dark nonstick 9-inch springform pan). Mix cookie crumbs and butter; press firmly onto bottom of pan. Set aside. Beat cream cheese, sweetened condensed milk and vanilla in large bowl with electric mixer on medium speed until well blended. Add chocolate; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Bake 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours or overnight. Store leftover cheesecake in refrigerator. ');


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