Oh, yeah. It's silky. Smooth. Luxurious even. But this chocolate cheesecake also happens to be ridiculously easy (and quick) to make.
What You Need
Original recipe yields 12 servings
21 OREO Cookies, finely crushed (about 2 cups)
2 Tbsp. sugar
1/3 cup butter or margarine, melted
2 pkg. (4 oz. each) BAKER'S GERMAN'S Sweet Chocolate, divided
2 egg s
2/3 cup light corn syrup
1/3 cup whipping cream
1-1/2 tsp. vanilla
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, cubed, softened
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Let's Make It
Heat oven to 325°F.
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 0g
Total Carbohydrates 43g
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.