Philadelphia Double Chocolate Cheesecake
Another delicious cheesecake recipe using Philadelphia cream cheese. Oreo cookies, and Baker's semi-sweet chocolate.
24 Oreo Cookies, crushed (about 2 cups)
1/4 cup (1/2 stick) butter or margarine, melted
4 (8 ounce) packages Philadelphia Cream Cheese, room temperature
1 cup granulated (white) sugar
2 tablespoons flour
1 teaspoons vanilla extract
1 package (8 squares) Baker's Semi-Sweet Chocolate, melted, slightly cooled
1/2 cup blueberries
Preheat oven to 325°F (163°C.
Mix crumbs and butter; press onto bottom of 13 x 9-inch foil-lined pan. Bake 10 minutes.
Beat cream cheese, sugar, flour and vanilla with mixer until well 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 minutes or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil to lift cheesecake from pan. Top with berries.
To press crumb mixture into pan to make crust: Use bottom of dry measuring cup to press crumb mixture onto bottom of pan.
Add 1/4 cup hazelnut-flavored liqueur with the melted chocolate.