PHILADELPHIA Double-Chocolate Cheesecake

By barbaran

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
• 1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, melted, cooled
• 4 eggs
• 1/2 cup blueberries

Details

Servings 16
Preparation time 20mins
Cooking time 335mins
Adapted from kraftrecipes.com

Preparation

Step 1

HEAT oven to 325ºF.

LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of prepared pan. 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 speed after each just until blended. Pour over crust.

BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting into pieces. Serve topped with berries.