PHILADELPHIA Black Forest Cheesecake

By carol gorman

Ingredients

• 20 OREO Cookies, crushed (about 2 cups)
• 3 Tbsp. butter, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup sugar
• 1 tsp. vanilla
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into pieces, melted
• 4 eggs
• 2 cups thawed COOL WHIP Whipped Topping
• 1 can (21 oz.) cherry pie filling

Details

Servings 16
Preparation time 15mins
Cooking time 310mins
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 firmly onto bottom of pan. Bake 10 min.

Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream and chocolate; mix well. Add eggs, 1 at a time, beating after each just until blended. Pour over crust.

Bake 40 min. or until center is almost set. Cool. Refrigerate 4 hours. Lift cheesecake from pan, using foil handles. Top with COOL WHIP and pie filling.