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Chocolate Velvet Cheesecake

Chocolate Velvet Cheesecake recipe
photo by:kraft
Hey, want to try a velvety chocolate cheesecake that's casual enough for a weeknight treat, but elegant enough for a holiday crowd? We thought so....
30 min
5 hr 15 min
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
cup  plus 2 Tbsp. sugar, divided
cups  BREAKSTONE'S or KNUDSEN Sour Cream, divided
tsp.  vanilla

Make It

PREHEAT oven to 325°F. Crush 24 of the cookies until fine crumbs form; mix with butter until well blended. Press firmly onto bottom of 9-inch springform pan. Stand remaining 14 cookies around edge of pan, pressing into crumb mixture to secure. Set aside. Place 4 oz. chocolate in small saucepan; cook on low heat until melted, stirring frequently. Set aside.

BEAT cream cheese and 1/2 cup of the sugar in large bowl with electric mixer on medium speed until well blended. Add melted chocolate, 1/2 cup of the sour cream and the vanilla; mix well. Add eggs, 1 at a time, mixing just until blended after each addition. Pour into prepared crust.

BAKE 35 to 40 min. or until center is almost set. Combine remaining 1 cup sour cream and remaining 2 Tbsp. sugar; spread over cheesecake. Bake an additional 5 min. Cool. Melt remaining chocolate as directed on pkg.; drizzle over cheesecake. Refrigerate at least 4 hours. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Size Wise
You'll know it's a special occasion when you get to enjoy a serving of this chocolatey cheesecake.
Special Extra
For an impressive presentation, garnish with fresh raspberries, mint sprigs and chocolate curls just before serving. To make chocolate curls, bring additional BAKERS Semi-Sweet Chocolate to room temperature. Carefully draw vegetable peeler at an angle across top of chocolate to form curls.
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