Show off this double-chocolate cheesecake with berries on top! This PHILADELPHIA Double-Chocolate Cheesecake has chocolate filling and chocolate crust.
What You Need
Original recipe yields 16 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
2 Tbsp. flour
1 tsp. vanilla
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted, cooled
1/2 cup blueberries
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Let's Make It
Heat oven to 325ºF.
Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of prepared pan. Bake 10 min.
Beat cream cheese, sugar, flour and vanilla with mixer until blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting into pieces. Serve topped with berries.
Need a sweet treat to serve a crowd? Since this chocolatey dessert serves 16 people, it easily fits the bill.
How to Press Crumb Mixture Into Pan To Make Crust
Use bottom of dry measuring cup to press crumb mixture onto bottom of prepared pan.
Add 1/4 cup hazelnut-flavored liqueur with the melted chocolate.
Substitute mixed berries for the blueberries. Then, garnish each serving with a light sprinkling of powdered sugar.
Calories From Fat
% Daily Value*
Total Fat 32g
Saturated Fat 18g
Trans Fat 1g
Total Carbohydrates 36g
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.