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OREO Chocolate Cheesecake

OREO Chocolate Cheesecake recipe
photo by:kraft
Whole and crushed chocolate sandwich cookies encase a rich baked chocolate and sour cream filling in this luscious cheesecake.
35 min
5 hr 45 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

HEAT oven to 325°F.

CRUSH 22 cookies to form fine crumbs; mix with butter. Press onto bottom of 9-inch springform pan. Stand remaining cookies around inside edge of pan, firmly pressing bottom edge of each cookie into crust to secure.

MELT 4 oz. chocolate as directed on package. Beat cream cheese and 1/2 cup sugar with mixer until blended. Add 1/2 cup sour cream, vanilla and melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 35 to 40 min. or until center is almost set. Mix remaining sour cream and sugar; spread over cheesecake. Bake 5 min. Run knife around rim of pan to loosen cake; cool before removing rim.

MELT remaining chocolate; drizzle over cheesecake. Refrigerate 4 hours.

Kraft Kitchens Tips

Enjoy a serving of this rich and indulgent cheesecake on occasion.
Special Extra
Garnish with fresh raspberries, mint sprigs and chocolate curls just before serving.
If using a dark nonstick springform pan, reduce oven temperature to 300ºF.
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