Chocolate Chunk Cheesecake

photo by:kraft

I have made this 3 times and every time i have made it all that is left after is crumbs. This cheesecake get DEVOURED very fast! Super Super Yummy!

posted by

SarahgraceWheeler

on 4/20/2012

time

prep:

10 min

total:

4 hr 45 min

servings

total:

16 servings

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What You Need

OREO Cookies, finely crushed (about 1-1/2 cups)

1/4

cup butter or margarine, melted

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

3/4

cup sugar

1/2

cup BREAKSTONE'S or KNUDSEN Sour Cream

eggs

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

1/2

cup whipping cream

Make It

HEAT oven to 350°F.

MIX crumbs and butter; press onto bottom of 9-inch springform pan.

BEAT cream cheese and sugar in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Chop 8 oz. chocolate; stir into batter. Pour over crust.

BAKE 45 to 50 min. or until center is almost set. Run knife around rim of pan to loosen cake. Cool completely.

MEANWHILE, bring cream just to simmer in small saucepan on low heat. Chop remaining chocolate. Remove pan from heat. Add chocolate; stir until completely melted. Cool slightly.

POUR chocolate over cheesecake. Refrigerate 3 hours. Remove rim of pan before serving cheesecake.

Kraft Kitchens Tips

Size-Wise

Enjoy a serving of this decadent dessert on special occasions.

How to Soften Cream Cheese

Place completely unwrapped packages of cream cheese in microwaveable bowl. Microwave on HIGH 30 sec. or until slightly softened.

Note

Reduce oven temperature to 325°F if using a dark nonstick springform pan.

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Stephanie O

posted:2/25/2004

Never having made a cheesecake before, I was nervous to make this, but I was more then pleasantly surprised. It turned out delicious. I did follow the advice of a previous review and used 2 less squares of chocolate in the batter. It still had a nice chocolate flavor without between overly chocolaty or sweet. The presenation was great and I would definately make it again.

Ellen Henley

posted:2/8/2004

I have used two Neuschaftel cheese and one cream cheese instead of the three cream cheese to reduce the fat a little. It takes about 10 minutes longer to cook, but the flavor is just as good without the extra fat.

pamela farris

posted:1/26/2004

I thought that the cheesecake was about the best i have ever tasted. it was rich and so creamy! i made it for chirstmas and there was not a drop left. however i agree with the one woman who said next time she was going to buy chunked chocolate in bags because it is quite hard to chop the chocolate with a chopper by hand.

gschaeff

posted:1/22/2004

This was soooo scrumptious! I got lots of compliments when I took it to book club last night! I used ALL the chocolate, but added about 4 Oreos to the crust, because my crust didn't quite cover my pan (which is 9 3/4 inches in diameter, not 9). It looks so fancy! I'm not sure about the prep time being 10 minutes, though. I have a Pampered Chef food chopper, and the baking chocolate was still quite a bear to chop. If I were to do it again, I might buy chocolate chunks in the bags. The prep took me around 30 mins, then you bake it around an hour, and then you have to let it cool, then you do the topping, which is around 15 more minutes.

mfolsom

posted:1/20/2004

I REALLY enjoyed this cheesecake. I did however use two less chocolate chunks as sasses had said she would when she made it again. For us it was just the right amount. I made this for my husband for his birthday as he wanted a cheesecake instead of a normal cake. He said it's the best cheesecake he has ever had. Sure made me feel happy.

sasses

posted:12/31/2003

When I make this again I would use two less squares of chcolate for my taste the chocolate overpowered the tasye of the cheese cake. Definetly worth trying