Oreo Chocolate Cheesecake
- Prep Time: 30 minutes (Total Tome 6 hours 15 minutes)
- Serving Size: 14
- 38 OREO Chocolate Sandwich Cookies, Divided
- 5 tablespoons Butter Or Margarine, Melted
- 5 squares BAKER'S Semi-Sweet Baking Chocolate, Divided
- 1 package (8 ounce) PHILADELPHIA Cream Cheese, Softened
- 1/2 cup Sugar
- 1-1/2 cups BREAKSTONE'S Or KNUDSEN Sour Cream, Divided
- 2 Eggs
- 2 teaspoons Vanilla
- 2 tablespoons Sugar
PREHEAT oven to 325?F if using a silver 9-inch springform pan (or to 300?F if using a dark nonstick 9-inch springform pan). Finely crush 24 of the cookies; mix with butter. Press firmly onto bottom of pan. Stand remaining 14 cookies around inside edge of pan, firmly pressing bottom edge of each cookie into crust. Set aside.
MELT 4 of the chocolate squares in small saucepan on low heat; set aside. Beat cream cheese and 1/2 cup sugar in large bowl with electric mixer on medium speed until well blended. Add 1/2 cup of the sour cream, the eggs and vanilla; beat until well blended. Add melted chocolate; mix well. Pour over crust.
BAKE 35 to 40 min. or until top of cheesecake is slightly puffed and center is almost set. Mix remaining 1 cup sour cream and the 2 Tbsp. sugar; spread over cheesecake. Bake an additional 5 min. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim.
MELT remaining chocolate square; drizzle over cheesecake. Refrigerate at least 4 hours before serving. Store any leftovers in refrigerator. KRAFT KITCHENS TIPS
Size-Wise Enjoy a serving of this rich and indulgent cheesecake on occasion.
How to Make Chocolate Curls Let additional square(s) of BAKER'S Semi-Sweet Baking Chocolate come to room temperature. Carefully draw a vegetable peeler at an angle across the chocolate square to make curls.
RECIPE COURTESY OF KRAFT FOODS