A crushed chocolate-sandwich-cookie crust holds a rich cheesecake filling laced and topped with chopped candy bars for a fun, family-pleasing dessert.
What You Need
Original recipe yields 24 servings
24 OREO Cookies, finely crushed (about 2 cups)
1/4 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
4 egg s
4 chocolate-coated caramel-peanut nougat bar s (2.07 oz. each), chopped, divided
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Let's Make It
Heat oven to 350°F.
Mix cookie crumbs and butter; press onto bottom of 13x9-inch pan.
Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing after each just until blended. Stir in 1 cup chopped candy bars; pour over crust. Sprinkle with remaining chopped candy.
Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.
Prepare using PHILADELPHIA Neufchatel Cheese.
Chocolate-Covered Cheesecake Bars
Prepare, bake and cool cheesecake as directed. Cut into 32 bars; place on wire rack. Cook 1 pkg. (12 oz.) BAKER'S Semi-Sweet Chocolate Chunks and 2 Tbsp. shortening in saucepan on very low heat until both are completely melted, stirring constantly; pour over bars. Let stand until chocolate is firm. Refrigerate 3 hours. Makes 32 servings.
For easy cleanup, line baking pan with foil using this easy method. Turn pan upside down and fit a piece of foil over top of pan, smoothing corners as needed. Remove foil. When you turn the pan over, the foil fits perfectly inside the pan.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 1g
* 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.