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PHILADELPHIA Double-Chocolate Cheesecake

By: PHILADELPHIA Cream Cheese

"Crushed chocolate sandwich cookies form the base of this creamy, chocolatey cheesecake topped with blueberries. "

Rate/Review | Read Reviews (34)

Prep Time:
20 Min

Ready In:
5 Hrs 5 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 16 servings

Ingredients

24 OREO Cookies, crushed
1/4 cup butter or margarine, melted
4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup sugar
2 tablespoons flour
1 teaspoon vanilla
1 (8 ounce) package BAKER'S Semi-Sweet Chocolate, melted
4 eggs
1/2 cup blueberries

Directions

Heat oven to 325 degrees F.
Mix crumbs and butter; press onto bottom of 13x9-pan lined with foil. Bake 10 min.
Beat cream cheese, sugar, flour and vanilla with mixer until blended. Add chocolate; mix well.
Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust.
Bake 45 minutes or until center is almost set. Cool. Refrigerate 4 hours. Use foil to lift cheesecake from pan. Top with berries.

Footnotes

Size-Wise: Need a sweet treat to serve a crowd? Try this rich, chocolatey dessert! Since it serves 16 people, it easily fits the bill.
How to Press Crumb Mixture Into Pan To Make Crust: Use bottom of a dry measuring cup to evenly press cookie crumb mixture onto bottom of pan.
Special Extra: Add 1/4 cup hazelnut liqueur with the melted chocolate.