1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1/4 cup milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
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Let's Make It
Cut 6 of the cookies crosswise in half; stand, cut-sides down, around inside edge of 10-inch springform pan. Cut remaining 10 cookies in half; arrange on bottom of pan. Set aside. Melt 2 oz. chocolate as directed on package; set aside.
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; beat until well blended. Blend in milk. Gently stir in whipped topping. Spoon over cookie layer in pan.
Freeze 4 hours or until firm. Meanwhile, make chocolate curls from remaining chocolate; refrigerate until ready to use. Remove cheesecake from freezer 15 min. before serving; refrigerate until cheesecake can easily be cut. Top with chocolate curls just before serving. Store leftover cheesecake in freezer.
Balance your food choices throughout the day so you can enjoy a serving of this rich and indulgent cheesecake with your loved ones.
How to Make Chocolate Curls
Place chocolate on microwaveable plate. Microwave on HIGH 15 sec. Run a vegetable peeler slowly along one long edge of the square to make curls.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 1g
* 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.