Double Chocolate Cheesecake


  • 24 OREO Cookies, crushed (about 2 cups)
  • 1/4 cup (1/2 stick) 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, slightly cooled
  • 4 eggs
  • 1/2 cup blueberries


  1. Heat oven to 325 degrees.
  2. Mix crumbs and butter and press onto bottom of 13×9 inch foil-lined pan and bake for 10 minutes.
  3. Beat cream cheese, sugar, flour and vanilla with mixer until well blended.
  4. Add chocolate and mix well.
  5. Add eggs, 1 at a time, mixing on low speed after each just until blended and pour over crust.
  6. Bake 45 minutes or until center is almost set.
  7. Cool completely and refrigerate for 4 hours.
  8. Use foil to lift cheesecake from pan.
  9. Top with berries.

Courtesy of KRAFT Foods


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