• 14servings
  • 315minutes
  • 380calories

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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. 38 OREO Cookies , divided

  2. 5 Tbsp. butter or margarine , melted

  3. 5 oz. BAKER'S Semi-Sweet Chocolate , divided

  4. 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese , softened

  5. 1/2 cup plus 2 Tbsp. sugar , divided

  6. 1-1/2 cups BREAKSTONE'S or KNUDSEN Sour Cream , divided

  7. 1 tsp. vanilla

  8. 2 egg s

Instructions Jump to Ingredients ↑

  1. 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 oz. chocolate in small saucepan; cook on low heat until melted, stirring frequently. Set aside.

  2. 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.

  3. 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 as directed on pkg.; drizzle over cheesecake. Refrigerate at least 4 hours. Store leftover cheesecake in refrigerator.


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