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Kat's Chocolate Cheesecake

Kraft Memeber Recipe
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Makes: 16 servings Total Time: 3 hr
Category: Desserts Sub Category: Cheesecakes

what you need
  • Crust:
  • 1-1/2 cups HONEY MAID Graham Cracker crumbs
  • 1/2 cup PLANTERS Pecan Pieces
  • 4 Tbsp. butter or margarine
  • 1/4 cup sugar
  • Cheesecake Batter:
  • 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1 cup sugar
  • 2 tsp. vanilla
  • 1-8oz tub COOL WHIP Whipped Topping, thawed
  • Batter Flavorings:
  • 6 squares BAKER'S Semi-Sweet Baking Chocolate, melted and cooled slightly
  • Mix-Ins and Toppings:
  • 3/4 cup mixed into batter and 1/4 cup sprinkled on top pecans (nuts)
  • 1 cup mixed into batter and 1 cup placed on top fresh or thawed and drained frozen strawberries (fruit)
make it
CRUST: Mix Crust ingredients; press onto bottom of 9-inch springform pan. Refrigerate until ready to use.

BATTER: Beat cream cheese, sugar, and vanilla in large bowl with electric mixer until well blended. Mix in Batter Flavorings. Gently stir in whipped topping and Mix-Ins. Pour over crust.

TOPPINGS: Add Toppings.

REFRIGERATING: Refrigerate at least 3 hours before serving. Store leftovers in refrigerator.
Notes
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