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Desserts

OREO Chocolate Cream Cheesecake

OREO Chocolate Cream Cheesecake recipe
photo by:kraft
Chocolate sandwich cookies form the crust and enrich the chocolate filling of this decadent baked cheesecake.
time
prep:
30 min
total:
6 hr 30 min
servings
total:
16 servings
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What You Need

32
 OREO Chocolate Creme Cookies, divided
4
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1
cup  sugar
1
tsp.  vanilla
2
pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted, cooled
4
 eggs

Make It

HEAT oven to 325°F.

QUARTER 20 cookies; set aside. Finely crush remaining cookies; press onto bottom of 9-inch springform pan sprayed with cooking spray. Bake 10 min.

BEAT cream cheese, sugar and vanilla with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in 1-1/2 cups of the quartered cookies. Pour over crust. Sprinkle with remaining quartered cookies.

BAKE 50 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Kraft Kitchens Tips

Size-Wise
Looking for a special treat? One serving of this cheesecake is full of chocolatey flavor.
How to Neatly Cut Cheesecake Slices
When cutting cheesecakes, carefully wipe off the knife blade between cuts using a clean, damp towel. This prevents the creamy filling from building up on the blade, ensuring nice clean cuts that leave the filling intact.
How to Test Cheesecake Doneness
To avoid overbaking a cheesecake, check for doneness at the minimum baking time by gently shaking the pan. If the cheesecake is done, the edge should be slightly puffed and it will be set except for a small area in the center that will be soft and jiggly. Do not insert a knife into the center as this may cause the cheesecake to crack during cooling.
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