3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 tsp. vanilla
1 Tbsp. red food coloring
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Let's Make It
Heat oven to 350ºF.
Mix cookie crumbs and butter; press onto bottom of 13x9-inch pan sprayed with cooking spray.
Melt 4 oz. chocolate as directed on package; place in medium bowl. Set aside. Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended. Remove 2 cups batter; mix with melted chocolate and food coloring. Carefully spread over crust; cover with remaining plain batter.
Bake 26 to 28 min. or until center is almost set. Cool completely.
Melt remaining chocolate; drizzle over dessert. Refrigerate 4 hours.
Louisiana Red Velvet Cheesecake Minis
Cut chilled dessert into 1-1/2-inch squares. Or, use small decorative cookie cutters to cut dessert into fun miniature shapes. Garnish each with a mini OREO Cookie just before serving, if desired.
Prepare with Reduced Fat OREO Cookies and PHILADELPHIA Neufchatel Cheese.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 14g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 0.5g
* 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.