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PHILADELPHIA Double-Chocolate Cheesecake

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PHILADELPHIA Double-Chocolate Cheesecake


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

4 eggs

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.


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