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