Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended.
Remove 1 cup batter; mix with melted chocolate. Pour into crust; top with remaining plain batter.
Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Top with COOL WHIP and berries just before serving.
Looking for a special treat? One serving of this cheesecake is full of chocolatey flavor.
Omit crust. Line 8-inch square pan with foil. Mix 1-1/2 cups crushed creme-filled chocolate sandwich cookies and 1/4 cup melted butter; press onto bottom of prepared pan. Prepare cheesecake batters and layer over crust as directed. Bake and cool as directed. Cut into 16 bars. Makes 16 servings.
Prepare as directed, using PHILADELPHIA Neufchatel Cheese and substituting 1/2 cup cholesterol-free egg product for the 2 eggs.
Calories From Fat
% Daily Value*
Total Fat 31g
Saturated Fat 17g
Trans Fat 1g
Total Carbohydrates 37g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.