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Chocolate Bliss Cheesecake
Chocolate Bliss Cheesecake

Chocolate Bliss Cheesecake

5 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
18 OREO Chocolate Sandwich Cookies, finely crushed (about 1-1/2 cups)
2 Tbsp butter or margarine, melted
3 pkg (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 tsp vanilla
1 pkg (8 squares) BAKER'S Semi-Sweet Baking Chocolate, melted, cooled slightly
3 eggs
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Let's Make It
1
PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crushed cookies and butter; press firmly onto bottom of pan.
2
BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
3
BAKE 55 minutes to 1 hour or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
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