PHILADELPHIA Double-Chocolate Cheesecake

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.

1. Line 13x9-inch pan with foil, with ends of foil extending over sides.
2. Mix cookie crumbs and butter; press onto bottom of prepared pan. Bake 10 min.
3. Beat cream cheese, sugar, flour and vanilla with mixer until blended.
4. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
5. Pour over crust.
6. Bake 45 min. or until center is almost set. Cool completely.
7. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting into pieces.
8. Serve topped with berries.