PHILADELPHIA Double-Chocolate Cheesecake
(Kraft.com) WARNING: VERY RICH!
24 OREO Cookies, finely crushed (about 2 cups)
¼ cup butter or margarine, melted
4pkg. (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, cooled
½ cup blueberries
HEAT oven to 325ºF.
LINE 13×9-inch pan with foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of prepared pan. Bake 10 min.
BEAT cream cheese, sugar, flour and vanilla with mixer until 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 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting into pieces. Serve topped with berries.