Prep Time:
30 min
Total Time:
5 hr 35 min
Makes:
16 servings
INGREDIENTS:
18 OREO Cookies, crushed
2 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, melted, slightly cooled
3 eggs
1 cup thawed COOL WHIP Strawberry Whipped Topping or COOL WHIP French Vanilla Whipped Topping
1-1/2 cups assorted seasonal fruit (chopped strawberries and sliced kiwi)
DIRECTIONS:
HEAT oven to 325°F. Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan.
Bake 10 min.
BEAT cream cheese, sugar 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.
BAKE 45 to 55 min. or until center is almost set. Run knife or metal spatula around rim of pan to
loosen cake; cool before removing rim. Refrigerate 4 hours. Top with COOL WHIP and fruit.
Kraft Kitchens Tips
Size-Wise
Looking for a special treat? One serving of this cheesecake is full of chocolatey flavor.
How to Bake in 13x9-inch Pan
Prepare as directed, substituting a greased foil-lined 13x9-inch pan for the springform pan and
reducing the baking time to 40 to 45 min. or until center is almost set. Use foil handles to
remove chilled cheesecake from pan before cutting to serve.
Note
If using a dark nonstick 9-inch springform pan, reduce oven temperature to 300°F.