PHILADELPHIA Triple-Chocolate Cheesecake

PHILADELPHIA Triple-Chocolate Cheesecake

Triple your pleasure with a triple-chocolate cheesecake! PHILADELPHIA Triple-Chocolate Cheesecake shows exactly how good things come in threes, featuring a chocolate crust, a white chocolate cheesecake and chocolate curls on top.

16

servings

20 MINS

PREP

5 HRS 45 MINS

You'll need:

Philadelphia Original Brick Cream Cheese
Philadelphia Original Brick Cream Cheese
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Ingredients

  • 24 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 2 cups)

  • 2 Tbsp. butter or margarine, melted

  • 1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), divided

  • 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, divided

  • 1 cup sugar, divided

  • 1/2 tsp. vanilla

  • 3 eggs

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

  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

VIEW NUTRITIONAL INFORMATION
% Daily Value*
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
Potassium
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
Serving size 1 oz (28g/ 1/8 package).
16 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.
VIEW HOT TIPS
Tip 1
Size Wise
Need a sweet treat to serve a crowd? Try this chocolatey dessert! Since it serves 16 people, it easily fits the bill.
Tip 2
Variation
Substitute foil-lined 13x9-inch pan for the springform pan. Mix crust ingredients as directed. Press onto bottom of prepared pan; cover with prepared filling. Bake 45 min. or until center is almost set. Cool completely in pan. Spread with COOL WHIP mixture. Refrigerate 4 hours. Meanwhile, make chocolate curls as directed. Use ends of foil to remove cheesecake from pan before cutting into pieces. Garnish with chocolate curls.
Tip 3
How to Make Chocolate Curls
Warm 1 oz. chocolate by microwaving it on HIGH for a few seconds or just until you can smudge the chocolate with your thumb. Hold chocolate steadily, then draw a vegetable peeler slowly over flat bottom of chocolate piece, allowing a thin layer of chocolate to curl as it is peeled off the bottom to make long, delicate curls. Repeat with remaining chocolate.

Directions

  1. Heat oven to 325ºF.
  2. Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan. Melt 5 oz. white chocolate as directed on package; cool slightly.
  3. Beat 3 pkg. cream cheese, 3/4 cup sugar and vanilla with mixer until blended. Add melted white chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  4. Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely. Meanwhile, melt 2 oz. semi-sweet chocolate; cool.
  5. Beat remaining cream cheese and sugar in large bowl until blended. Add melted semi-sweet chocolate; mix well. Whisk in COOL WHIP; spread over cheesecake. Refrigerate 4 hours. Meanwhile, make chocolate curls from remaining white and semi-sweet chocolates.
  6. Garnish cheesecake with chocolate curls before serving.
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