18 OREO Chocolate Sandwich Cookies, finely crushed
2 tablespoons butter or margarine, melted
three (eight ounce) packages PHILADELPHIA Cream Cheese, softened
three/four cup sugar
1 teaspoon vanilla
eight (1 ounce) squares BAKER’S Semi-Candy Baking Chocolate, melted, cooled barely
5 hrs 30 minutes
- Preheat oven to 325 levels F if utilizing a silver 9-inch springform pan (or to 300 levels F if utilizing a darkish nonstick 9-inch springform pan). Combine cookie crumbs and butter; press firmly onto backside of pan.
- Beat cream cheese, sugar and vanilla in giant bowl with electrical mixer on medium velocity till nicely blended. Add melted chocolate; combine nicely. Add eggs, 1 at a time, mixing on low velocity after every addition simply till blended. Pour over crust.
- Bake fifty five min. to 1 hour or till middle is nearly set. Run knife or metallic spatula round rim of pan to loosen cake; cool earlier than eradicating rim of pan. Refrigerate four hours or in a single day. Retailer leftover cheesecake in fridge.
Recipe by BAKER’S Chocolate
“Garnish this indulgent chocolate cheesecake with recent raspberries.”