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Desserts

Ribbon Bar Cheesecake

Ribbon Bar Cheesecake recipe
photo by:kraft
Let's take it from the top: Whip-creamed chocolate. On top of cheesecake. On top of an Oreo crust with chopped pecans and coconut. Go! Make! Now!
time
prep:
15 min
total:
4 hr 25 min
servings
total:
16 servings
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What You Need

30
 OREO Cookies, crushed
1/2
cup  butter, melted
1/4
cup  chopped PLANTERS Pecans
1/4
cup  BAKER'S ANGEL FLAKE Coconut
4
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1
cup   sugar
4
  eggs
1/2
cup   whipping cream
1-1/2
pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into pieces

Make It

HEAT oven to 350ºF.

MIX crushed cookies, butter, pecans and coconut; press onto bottom of 13x9-inch baking pan. Refrigerate while preparing filling.

BEAT cream cheese and sugar in large bowl with mixer until blended. Add eggs, one at a time, mixing after each just until blended. Pour over crust.

BAKE 40 min. or until center is almost set. Cool. Refrigerate 3 hours.

COOK whipping cream and chocolate in saucepan on low heat until chocolate is completely melted and mixture is well blended, stirring occasionally. Pour over cheesecake. Refrigerate 15 min. or until chocolate is firm.

Kraft Kitchens Tips

Size Wise
Balance out your food choices througout the day so you can enjoy a slice of this cheesecake.
Special Extra
Melt additional BAKER'S Chocolate as directed on package; spoon into small resealable plastic bag. Press out excess air and seal bag. Cut small piece (about 1/8 inch) from one of the bottom corners of bag. Use to pipe a special message, such as "Greetings," on top of cheesecake.
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