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Desserts

Chocolate-Orange Cheesecake

Chocolate-Orange Cheesecake recipe
photo by:kraft
A layer each of orange and chocolate cheesecakes are sandwiched between a cookie crust and a marmalade glaze. It'll get 32 thumbs up! (Serves 16.)
time
prep:
20 min
total:
6 hr 20 min
servings
total:
16 servings
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What You Need

20
 chocolate wafer cookies, finely crushed (about 1 cup)
1/4
tsp.  ground cinnamon
3
Tbsp.  butter, melted
4
pkg.   (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4
cup  sugar
1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1
tsp.  vanilla
4
 eggs
1
pkg.  (4 oz.) BAKER'S Semi-Sweet Chocolate, melted
1
tsp.  orange zest
2
Tbsp.  orange-flavored liqueur
1/2
cup  orange marmalade

Make It

HEAT oven to 350°F.

MIX wafer crumbs, cinnamon 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 and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Transfer 3 cups batter to medium bowl; stir in melted chocolate. Pour over crust.

BAKE 30 min. Meanwhile, stir zest and liqueur into remaining batter; refrigerate until ready to use.

REDUCE oven temperature to 325°F. Spoon remaining batter over baked chocolate layer in pan; bake 30 min. or until center is almost set. Run small knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

HEAT marmalade just until warmed; spoon over cheesecake just before serving.

Kraft Kitchens Tips

Size Wise
Looking for a special treat? Orange and chocolate make a wonderful combination in this cheesecake.
Note
If using a dark nonstick 9-inch springform pan, reduce oven temperature to 325°F for the crust-baking step, and to 300°F for the cheesecake-baking step.
Make Ahead
Cheesecake can be refrigerated overnight before serving.
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