Difference between revisions of "PHILADELPHIA Double-Chocolate Cheesecake"
From zen2
(Created page with "===Ingredients=== *24 OREO Cookies, finely crushed (about 2 cups) *1/4 cup butter or margarine, melted *4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened *1 cup sugar *2...") |
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| − | ===Ingredients=== | + | === Ingredients === |
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*24 OREO Cookies, finely crushed (about 2 cups) | *24 OREO Cookies, finely crushed (about 2 cups) | ||
*1/4 cup butter or margarine, melted | *1/4 cup butter or margarine, melted | ||
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*4 eggs | *4 eggs | ||
*1/2 cup blueberries | *1/2 cup blueberries | ||
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===Directions=== | ===Directions=== | ||
#Heat oven to 162ºC. | #Heat oven to 162ºC. | ||
Revision as of 07:26, 7 June 2015
Ingredients
- 24 OREO Cookies, finely crushed (about 2 cups)
- 1/4 cup butter or margarine, melted
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 cup sugar
- 2 Tbsp. flour
- 1 tsp. vanilla
- 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted, cooled
- 4 eggs
- 1/2 cup blueberries
Directions
- Heat oven to 162ºC.
- Line 13x9-inch pan with foil, with ends of foil extending over sides.
- Mix cookie crumbs and butter; press onto bottom of prepared pan. 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 speed after each just until blended.
- Pour over crust.
- Bake 45 min. or until center is almost set. Cool completely.
- Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting into pieces.
- Serve topped with berries.