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Desserts

Chocolate Chunk Cheesecake

Chocolate Chunk Cheesecake recipe
photo by:kraft
Reviewers say friends and family thought this chocolatey cheesecake was better than a restaurant's version. You'll have to remind everyone it's homemade!
time
prep:
10 min
total:
4 hr 45 min
servings
total:
16 servings
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What You Need

18
 OREO Cookies, finely crushed (about 1-1/2 cups)
1/4
cup  butter or margarine, melted
3
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4
cup  sugar
1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream
3
 eggs
3
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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