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Ingredients
- 21 OREO Cookies, finely crushed (2 cups)
- 2 tbsp sugar
- 1/3 cup butter, melted
- 2 pkg (4oz each) BAKER'S GERMAN'S Sweet Chocolate, divided
- 2 eggs
- 2/3 cup light corn syrup
- 1/3 cup whipping cream
- 1 1/2 tsp vanilla
- 2 pkg (8oz each) Cream Cheese, cubed, softened
Details
Preparation time 30mins
Cooking time 250mins
Adapted from KraftFoods.com
Preparation
Step 1
1. HEAT oven to 325°F. MIX cookie crumbs, sugar and butter until well blended; press onto bottom and 1 1/2" up side of 9" springform pan. Microwave 6 chocolate squares in microwaveable bowl on HIGH 2 mins or until melted, stirring after each minute.
2. BLEND next 4 ingredients in blender until smooth. With blender running, gradually add cream cheese through opening at top of blender, blending until smooth. Blend in melted chocolate. Pour into crust.
3. BAKE 50-55 mins or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. When ready to serve cheesecake, melt remaining chocolate squares; drizzle over cheesecake.
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