OREO Chocolate Cheesecake

photo by:kraft

Whole and crushed chocolate sandwich cookies encase a rich baked chocolate and sour cream filling in this luscious cheesecake.

time

prep:

35 min

total:

5 hr 45 min

servings

total:

14 servings

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What You Need

OREO Cookies, divided

Tbsp. butter or margarine, melted

oz. BAKER'S Semi-Sweet Chocolate, divided

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

1/2

cup plus 2 Tbsp. sugar, divided

1-1/2

cups BREAKSTONE'S or KNUDSEN Sour Cream, divided

tsp. vanilla

eggs

Make It

HEAT oven to 325°F.

CRUSH 22 cookies to form fine crumbs; mix with butter. Press onto bottom of 9-inch springform pan. Stand remaining cookies around inside edge of pan, firmly pressing bottom edge of each cookie into crust to secure.

MELT 4 oz. chocolate as directed on package. Beat cream cheese and 1/2 cup sugar with mixer until blended. Add 1/2 cup sour cream, vanilla and melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 35 to 40 min. or until center is almost set. Mix remaining sour cream and sugar; spread over cheesecake. Bake 5 min. Run knife around rim of pan to loosen cake; cool before removing rim.

MELT remaining chocolate; drizzle over cheesecake. Refrigerate 4 hours.

Kraft Kitchens Tips

Size-Wise

Enjoy a serving of this rich and indulgent cheesecake on occasion.

Special Extra

Garnish with fresh raspberries, mint sprigs and chocolate curls just before serving.

Note

If using a dark nonstick springform pan, reduce oven temperature to 300ºF.

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trish4069

posted:1/3/2012

This was fantastic! I was really worried about the stability of the oreos and actually broke a couple while trying to press into crust. Just make sure to have a few extra cookies just in case. The oreos did stay in place, however, and everyone was impressed. It was rich, but worth every calorie! The sour cream layer on top complimented the chocolate layer perfectly! I will definately be making again!

a cook

posted:12/10/2011

For some reason this was not set in the middle when I served it... I baked for 40 min plus the extra 5 after adding sour cream. Maybe I didn't refrigerate long enough. Looks like other reviewers made it w/o that problem so wonder what I did wrong. Sure looked nice and tasted good but would have been 5 stars if center had been firm. I liked that it was a cheesecake w/o 4-5 blocks of cream cheese. Pretty easy to make. I highly recommend crushing oreos in blender.

chanadoll

posted:6/23/2010

I've made this twice now and it was a hit both times. One of the easiest cheesecake recipies I've ever used. I also don't normally like chocolate cheesecake, but this was great!

targetqueen66

posted:4/5/2010

This was my very first ever cheesecake from scratch. I was a bit nervous in the beginning, but it was very easy to make and was a total hit at the office. My only issue was removing the spring form pan bottom from the cake. I ended up serving the cake on the pan bottom because I couldn't remove it. Next time around, I will put a sheet of parchment paper in the bottom of the pan so I can separate them before serving. Definitely will make this one again!

a cook

posted:2/13/2010

good stuf

a cook

posted:11/16/2009

Beautiful crust!! Great taste

BluPoet

posted:7/1/2008

This recipe is a favorite among family and friends. Although some did find it a bit too rich for them, the majority of people loved it! I will definitely make it again.

sewnuts0

posted:2/17/2008

Simple to make and it looked pretty as the picture, but it was sooo.. sweet that it was too sweet and no one liked it.

cheyenne1108

posted:4/13/2007

I made this for Easter and boy was it fantastic!!!It looked just like the picture when finished, not too difficult to make either. I will definitely make this one again.

Brandalyn101

posted:12/1/2006

Very good, but very rich!! Looked exactly like the picture and everyone loved it!