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Silky Chocolate Cheesecake

Silky Chocolate Cheesecake recipe
photo by:kraft
Oh, yeah. It's silky. Smooth. Luxurious even. But this chocolate cheesecake also happens to be ridiculously easy (and quick) to make.
time
prep:
15 min
total:
6 hr 10 min
servings
total:
12 servings
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What You Need

21
 OREO Cookies, finely crushed (about 2 cups)
2
Tbsp.  sugar
1/3
cup  butter or margarine, melted
2
pkg.  (4 oz. each) BAKER'S GERMAN'S Sweet Chocolate, divided
2
 eggs
2/3
cup  light corn syrup
1/3
cup  whipping cream
1-1/2
tsp.  vanilla
2
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, cubed, softened

Make It

HEAT oven to 325°F.

MIX cookie crumbs, sugar and butter until well blended; press onto bottom and 1-1/2 inches up side of 9-inch springform pan. Microwave 6 chocolate in microwaveable bowl on HIGH 2 min. or until melted, stirring after each minute.

BLEND next 4 ingredients in blender until smooth. With blender running, gradually add cream cheese through opening at top of blender, blending until smooth. Blend in melted chocolate. Pour into crust.

BAKE 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. When ready to serve cheesecake, melt remaining chocolate; drizzle over cheesecake.

Kraft Kitchens Tips

Size Wise
Looking for a special treat? One serving of this cheesecake is full of chocolatey flavor.
Substitute
Substitute 60 crushed vanilla wafers for the crushed OREO Cookies.
Note
If baking cheesecake in dark nonstick 9-inch springform pan, reduce oven temperature to 300°F.
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