3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
1/2 cup whipping cream
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Let's Make It
Heat oven to 350°F.
Mix crumbs and butter; press onto bottom of 9-inch springform pan.
Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Chop 8 oz. chocolate; stir into batter. Pour over crust.
Bake 45 to 50 min. or until center is almost set. Run knife around rim of pan to loosen cake. Cool completely.
Meanwhile, bring cream just to simmer in small saucepan on low heat. Chop remaining chocolate. Remove pan from heat. Add chocolate; stir until completely melted. Cool slightly.
Pour chocolate over cheesecake. Refrigerate 3 hours. Remove rim of pan before serving cheesecake.
Prepare as directed using PHILADELPHIA Neufchatel Cheese and BREAKSTONE'S Reduced Fat or KNUDSENS Light Sour Cream.
How to Soften Cream Cheese
Place completely unwrapped packages of cream cheese in microwaveable bowl. Microwave on HIGH 30 sec. or until slightly softened.
Reduce oven temperature to 325°F if using a dark nonstick springform pan.
Calories From Fat
% Daily Value*
Total Fat 32g
Saturated Fat 19g
Trans Fat 1g
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.