Philadelphia Double-Chocolate Cheesecake |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 16 |
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Ingredients:
24 oreo cookies, crushed (about 2 cups) |
1/4 cup butter (1/2 stick) or 1/4 cup margarine (1/2 stick) |
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 baking chocolate (8 squares) |
4 eggs |
1/2 cup blueberries |
Directions:
1. HEAT oven to 325ºF.
2. MIX crumbs and butter; press onto bottom of 13x9-inch foil-lined pan. Bake 10 minute.
3. BEAT cream cheese, sugar, flour and vanilla with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
4. BAKE 45 minute or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil to lift cheesecake from pan. Top with berries.
5. Size-Wise: Need a sweet treat to serve a crowd? Try this tasty, chocolatey dessert! Since it serves 16 people, it easily fits the bill.
6. How to Press Crumb Mixture Into Pan To Make Crust: Use bottom of dry measuring cup to press crumb mixture onto bottom of pan.
7. Special Extra: Add 1/4 cup hazelnut-flavored liqueur with the melted chocolate.
8. Special Extra: Garnish with sifted powdered sugar and mixed berries just before serving.
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