If you're a fan of chocolate and raspberries, you'll like this combination! A yummy berry cheesecake is baked into an equally scrumptious chocolatey crust.
What You Need
Original recipe yields 16 servings
20 OREO Cookies, finely crushed
3 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese
1 cup sugar
2 tsp. vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 egg s
1/2 cup seedless raspberry jam
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Let's Make It
Heat oven to 350ºF.
Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of prepared pan.
Beat cream cheese, sugar and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating just until blended. Pour over crust.
Bake 35 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Microwave preserves on HIGH 40 sec.; stir. Spread over cheesecake. Use foil handles to lift cheesecake from pan before cutting into pieces.
Sweets can be part of a balanced diet but remember to keep tabs on portions.
Prepare using apricot or peach preserves.
Calories From Fat
% Daily Value*
Total Fat 28g
Saturated Fat 16g
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.