Whole and crushed chocolate sandwich cookies encase a rich baked chocolate and sour cream filling in this luscious cheesecake.
What You Need
Original recipe yields 14 servings
36 OREO Cookies, divided
5 Tbsp. butter or margarine, melted
5 oz. BAKER'S Semi-Sweet Chocolate, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup plus 2 Tbsp. sugar, divided
1-1/2 cups BREAKSTONE'S or KNUDSEN Sour Cream, divided
1 tsp. vanilla
2 egg s
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Let's Make It
Heat oven to 325°F.
Crush 22 cookies to form fine crumbs; mix with butter. Press onto bottom of 9-inch springform pan. Stand remaining cookies around inside edge of pan, firmly pressing bottom edge of each cookie into crust to secure.
Melt 4 oz. chocolate as directed on package. Beat cream cheese and 1/2 cup sugar with mixer until blended. Add 1/2 cup sour cream, vanilla and melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 35 to 40 min. or until center is almost set. Mix remaining sour cream and sugar; spread over cheesecake. Bake 5 min. Run knife around rim of pan to loosen cake; cool before removing rim.
Melt remaining chocolate; drizzle over cheesecake. Refrigerate 4 hours.
Enjoy a serving of this rich and indulgent cheesecake on occasion.
Garnish with fresh raspberries, mint sprigs and chocolate curls just before serving.
If using a dark nonstick springform pan, reduce oven temperature to 300ºF.
Calories From Fat
% Daily Value*
Total Fat 25g
Saturated Fat 12g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.