Mix cookie crumbs, sugar and butter until well blended; press onto bottom and 1-1/2 inches up side of 9-inch springform pan. Microwave 6 chocolate in microwaveable bowl on HIGH 2 min. or until melted, stirring after each minute.
Blend next 4 ingredients in blender until smooth. With blender running, gradually add cream cheese through opening at top of blender, blending until smooth. Blend in melted chocolate. Pour into crust.
Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. When ready to serve cheesecake, melt remaining chocolate; drizzle over cheesecake.
Looking for a special treat? One serving of this cheesecake is full of chocolatey flavor.
Substitute 60 crushed vanilla wafers for the crushed OREO Cookies.
If baking cheesecake in dark nonstick 9-inch springform pan, reduce oven temperature to 300°F.
Calories From Fat
% Daily Value*
Total Fat 31g
Saturated Fat 18g
Trans Fat 1g
Total Carbohydrates 43g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 12 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.