Ingredients

32 OREO Chocolate Creme Cookies, divided
4 pkg. brick cream cheese, (8 oz. each), softened
1 cup sugar
1 tsp. vanilla
2 pkg. semi-sweet baking chocolate, (4 oz. each), melted, cooled
4 eggs

Putting it together

1.Heat oven to 325°F.
2.Quarter 20 cookies; set aside. Finely crush remaining cookies; press onto bottom of 9-inch springform pan sprayed with cooking spray. Bake 10 min.
3.Beat cream cheese, sugar 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. Gently stir in 1-1/2 cups of the quartered cookies. Pour over crust. Sprinkle with remaining quartered cookies.
4.Bake 50 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Tips and Tricks

Size-Wise: Looking for a special treat? One serving of this cheesecake is full of chocolatey flavor.

How to Neatly Cut Cheesecake Slices: When cutting cheesecakes, carefully wipe off the knife blade between cuts using a clean, damp towel. This prevents the creamy filling from building up on the blade, ensuring nice clean cuts that leave the filling intact.

Nutritional Information

Makes 16 Servings