• Cooking Time:
  • Servings:
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  • 32 OREO Chocolate Creme Chocolate Sandwich Cookies, divided
  • 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 (8 ounce) package BAKER'S Semi-Sweet Baking Chocolate, melted, slightly cooled
  • 4 eggs


  • Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Quarter 20 of the cookies; set aside.
  • Finely crush remaining 12 cookies; press firmly onto bottom of greased pan.
  • Bake 10 minutes.
  • Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.
  • Add chocolate; mix well.
  • Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
  • Gently stir in 1-1/2 cups of the quartered cookies.
  • Pour over crust.
  • Sprinkle with remaining quartered cookies.
  • Bake 50 minutes to 1 hour or until center is almost set.
  • Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
  • Store leftover cheesecake in refrigerator.
  • Yield: 16 servings
  • Variation - Chocolate Mint Cheesecake
  • Prepare as directed, using 28 OREO DOUBLE DELIGHT Mint 'n Creme Chocolate Sandwich Cookies.
  • Finely crush 14 of the cookies for the crust and quarter the remaining 14 cookies

Categories: Cheesecake  Dessert 
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