PHILADELPHIA Double-Chocolate Cheesecake You Have To Try

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PHILADELPHIA Double-Chocolate Cheesecake

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

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

Instructions :

Prep : 20M	Cook : 16M	Ready in : 5H5M

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.

Notes :

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.

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