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Need a sweet treat to serve a crowd? Try this chocolatey dessert! Since it serves 16 people, it easily fits the bill.
Substitute foil-lined 13x9-inch pan for the springform pan. Mix crust ingredients as directed. Press onto bottom of prepared pan; cover with prepared filling. Bake 45 min. or until center is almost set. Cool completely in pan. Spread with COOL WHIP mixture. Refrigerate 4 hours. Meanwhile, make chocolate curls as directed. Use ends of foil to remove cheesecake from pan before cutting into pieces. Garnish with chocolate curls.
Warm 1 oz. chocolate by microwaving it on HIGH for a few seconds or just until you can smudge the chocolate with your thumb. Hold chocolate steadily, then draw a vegetable peeler slowly over flat bottom of chocolate piece, allowing a thin layer of chocolate to curl as it is peeled off the bottom to make long, delicate curls. Repeat with remaining chocolate.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I have made this cheese cake several times! My family begs me to make this. This is by far one of the best cheese cakes I have ever made. The only thing I started doing different was putting the oreo cookie crust up the sides of the cake. Its amazing!!!
This is the best and is oh so good. I am going to make one to take to work, it was that good