• 12servings
  • 320minutes
  • 460calories

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Nutrition Info . . .

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

Ingredients Jump to Instructions ↓

  1. 1 pkg. (9 oz.) FAMOUS Chocolate Wafers , finely crushed

  2. 6 Tbsp. margarine or butter , melted

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

  4. 1 cup sugar

  5. 1-1/2 tsp. vanilla

  6. 5 egg s

  7. 2 oz. BAKER'S Semi-Sweet Chocolate , melted

  8. 2 tsp. grated orange zest

Instructions Jump to Ingredients ↑

  1. PREHEAT oven to 300°F if using a silver 9-inch springform pan (or to 275°F if using a dark nonstick 9-inch springform pan). Mix wafer crumbs and margarine. Remove 1/2 cup of the crumb mixture; set aside. Press remaining crumb mixture firmly onto bottom and 1-1/2 inches up side of pan. Refrigerate while preparing filling.

  2. BEAT cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Remove 1 cup of the batter; place in medium bowl. Add chocolate and the reserved crumb mixture; mix well. Set aside. Stir orange zest into remaining batter; pour into prepared crust. Top with spoonfuls of the chocolate batter. Cut through batter with knife several times for marble effect.

  3. BAKE 50 min. to 1 hour 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 4 hours or overnight. Store leftover cheesecake in refrigerator.


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