Desserts

Chocolate Chunk Cheesecake

photo by:kraft

If you are a cheesecake lover, you will love this recipe!! It does take a little time, but what cheesecake recipe doesn't. Very well worth the time and wait!! Would definit...read more

posted by

a cook

on 5/29/2013

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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a cook

posted:5/29/2013

If you are a cheesecake lover, you will love this recipe!! It does take a little time, but what cheesecake recipe doesn't. Very well worth the time and wait!! Would definitely make this again!!

shellyham

posted:4/23/2013

The Cheese cake is awesome have made it many times everyone loves it. However each time I make it the Oreo crust is hard and sticks to the pan. I follow the directions and can't figure out what I'm doing wrong. Can anyone help out there? Thanks-Shelly

a cook

posted:5/1/2012

Very good. But so rich! Be sure that just a small slice is served.

SarahgraceWheeler

posted:4/20/2012

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!

night_mere09

posted:12/13/2011

I made this for a potluck at work and everyone loved this cheesecake. I made it without the chocolate sauce on top and it was perfect.

a cook

posted:12/2/2009

I substituted the chocolate chunks in the cheesecake with Oreo pieces, and it was so delicious! The first homemade cheesecake I ever made, and seriously, we were eating it for days. The only suggestion I have is to really make sure the cream cheese is soft before you begin. It was hard for me to beat it since mine wasn't soft enough.

sherry7140940

posted:11/7/2009

I made this and no-one could stop eating it, including me, and I'm not a big dessert eater.Awesome chocolate fix!

lukewayne

posted:7/24/2009

This was the first homeade cheesecake I've ever mad and it was a success. Much better than cheescake factory's!

aiyah30

posted:5/15/2009

AMAZING! This is by far the best cheesecake I have ever eaten. It beats the Cheesecake Factory's overpriced desserts. Make this, you won't regret it!! Note - I used a little over 3/4 cup mini chocolate chips so that the chocolate wouldn't overpower the cream cheese taste. Also, I used light sour cream and light cream cheese, but the cheesecake was still HEAVENLY!

a cook

posted:4/28/2009

Very good cheesecake, although next time I may try it wo/ the sour cream. I'm not sure that you need it to make it delicious.