Our Best Chocolate Cheesecake

SUBMITTED BY: BAKER'S Chocolate

"Chocolate and cheesecake come together to make this one of our best showstopper desserts."

PREP TIME	30 Min
READY IN	5 Hrs 35 Min

SERVINGS & SCALING

Original recipe yield: 16 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 1/2 cups crushed OREO Chocolate Sandwich Cookies
2 tablespoons butter or margarine, melted
3 (8 ounce) containers PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 teaspoon vanilla
8 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, melted, slightly cooled
3 eggs
1 cup thawed COOL WHIP Strawberry Whipped Topping
1 1/2 cups assorted seasonal fruit, such as chopped strawberries and sliced kiwi

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Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix crushed cookies and butter; press firmly onto bottom of pan. Bake 10 min.
Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
Bake 45 to 55 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with whipped topping and fruit.

How to Soften Cream Cheese

Place completely unwrapped packages of cream cheese in microwavable bowl. Microwave on HIGH 45 sec. or until slightly softened.