PHILADELPHIA Triple-Chocolate Cheesecake

By carol gorman

Ingredients

• 1-1/4 cups Oreo Baking Crumbs
• 1/3 cup butter, melted
• 1 pkg. (6 squares) Baker's White Chocolate, divided
• 4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened, divided
• 1 cup sugar, divided
• 1/2 tsp. vanilla
• 3 eggs
• 3 squares Baker's Semi-Sweet Chocolate, divided
• 2-1/2 cups thawed Cool Whip Whipped Topping

Details

Servings 16
Preparation time 20mins
Cooking time 375mins
Adapted from kraftcanada.com

Preparation

Step 1

HEAT oven to 325ºF.

MIX cookie crumbs and butter; press onto bottom of 9-inch springform pan. Melt 5 white chocolate squares as directed on package; cool slightly.

BEAT 3 pkg. cream cheese, 3/4 cup sugar and vanilla with mixer until well blended. Add melted white chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 50 to 55 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool completely. Meanwhile, melt 2 semi-sweet chocolate squares; cool.

BEAT remaining cream cheese and sugar in large bowl until well blended. Add melted semi-sweet chocolate; mix well. Whisk in Cool Whip; spread over cheesecake. Refrigerate 4 hours. Garnish with chocolate curls from remaining white and semi-sweet chocolates.