Chocolate Swirl Cheesecake

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photo by:kraft

not great for dieting-could not stop eating it! great!

posted by

jthonaker

on 12/31/2008

time

prep:

10 min

total:

4 hr 20 min

servings

total:

8 servings

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What You Need

pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, divided

1/2

cup sugar, divided

eggs, divided

OREO Pie Crust (6 oz.)

1/2

tsp. vanilla

Make It

HEAT oven to 350ºF.

MICROWAVE chocolate in large microwaveable bowl on HIGH 1-1/2 min., stirring every 30 sec. Stir until chocolate is completely melted.

ADD 1 pkg. cream cheese, 1/4 cup sugar and 1 egg; beat with whisk until well blended. Pour into crust.

BEAT remaining cream cheese, sugar, egg and vanilla in same bowl with whisk until well blended. Spoon over chocolate batter; swirl gently with knife.

BAKE 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Let stand at room temperature 10 min. before serving.

Kraft Kitchens Tips

Size-Wise

Here's a cheesecake to serve on the weekend when special friends come to dinner. Remember to keep tabs on portions of this rich, chocolatey dessert.

Substitute

Prepare using a HONEY MAID Graham Pie Crust.

How to Soften Cream Cheese

Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.

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