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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:
3 hr 55 min
servings
total:
16 servings, one square each
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What You Need

30
 OREO Cookies, crushed
1/2
cup  (1 stick) butter, melted
1/4
cup  PLANTERS Chopped 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

PREHEAT oven to 350ºF. Mix crushed cookies, butter, pecans and coconut; press firmly onto bottom of 13x9-inch baking pan. Refrigerate while preparing filling.

BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE 40 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Place whipping cream and chocolate in saucepan. Cook 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. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Size-Wise
This party-size cheesecake is great for large crowds. Be mindful of serving size.
Special Extra
After chocolate topping is firm, place additional 1 oz. chocolate in microwaveable bowl. Microwave on MEDIUM 1 min., stirring after 30 seconds. Stir until chocolate is completely melted. Pour into small resealable bag; seal bag. Snip off one small corner from bottom of bag; twist top of bag to squeeze chocolate from bag to pipe a special message, such as " Greetings," on top of cheesecake.
K:40446v4:98313
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