Let's take it from the top: Whip-creamed chocolate. On top of cheesecake. On top of an Oreo crust with chopped pecans and coconut. Go! Make! Now!
What You Need
Original recipe yields 16 servings
30 OREO Cookies, crushed
1/2 cup butter, melted
1/4 cup chopped PLANTERS Pecans
1/4 cup BAKER'S ANGEL FLAKE Coconut
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
4 egg s
1/2 cup whipping cream
1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into pieces
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Let's Make It
Heat oven to 350ºF.
Mix crushed cookies, butter, nuts and coconut; press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.
Cook whipping cream and chocolate in saucepan on low heat until chocolate is completely melted and mixture is well blended, stirring occasionally. Pour over cheesecake. Refrigerate 15 min. or until chocolate is firm.
Balance out your food choices throughout the day so you can enjoy a slice of this cheesecake.
Melt additional BAKER'S Chocolate as directed on package; spoon into small resealable plastic bag. Press out excess air and seal bag. Cut small piece (about 1/8 inch) from one of the bottom corners of bag. Use to pipe a special message, such as "Greetings," on top of cheesecake.
Calories From Fat
% Daily Value*
Total Fat 38g
Saturated Fat 21g
Trans Fat 0g
Total Carbohydrates 37g
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.