- 16
- 30 mins
- 390 mins
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Ingredients
- 18 OREO Cookies. finely crushed (about 1-1/2 cups)
- 2 Tbsp. butter or margarine, melted
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 cup granulated sugar
- 2 Tbsp. flour
- 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted, cooled slightly
- 1 tsp. vanilla
- 4 eggs
- 1 Tbsp. sifted powdered sugar
- 1/3 cup mixed berries (blueberries and raspberries)
Preparation
Step 1
HEAT oven to 325°F.
MIX cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min. Meanwhile, beat next 3 ingredients with mixer until well blended. Add melted chocolate and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
POUR batter over crust.
BAKE 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with powdered sugar and berries just before serving.