4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup granulated sugar
2 Tbsp. flour
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted, cooled slightly
1 tsp. vanilla
4 egg s
1 Tbsp. sifted powdered sugar
1/3 cup mixed berries (blueberries and raspberries)
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Let's Make It
Heat oven to 325°F.
Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min. Meanwhile, beat next 3 ingredients with mixer until well blended. Add melted chocolate and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
Pour batter over crust.
Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with powdered sugar and berries just before serving.
Enjoy a serving of this rich and indulgent cheesecake on special occasions.
How to Press Crumb Mixture Into Pan To Make Crust
Use bottom of straight-sided glass to evenly press cookie crumb mixture onto bottom of springform pan.
Calories From Fat
% Daily Value*
Total Fat 29g
Saturated Fat 17g
Trans Fat 0g
Total Carbohydrates 33g
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.