OREO Chocolate Cream Cheesecake
Time6h 30min
Makes16 servings
Ingredients
- 32 OREO Chocolate Creme Cookies, divided
- 4 pkg. (8 oz. each) brick cream cheese, softened
- 1 cup sugar
- 1 tsp. vanilla
- 2 pkg. (4 oz. each) semi-sweet baking chocolate, 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.
Nutrition Information
| Calories: | 430 |
| Total fat: | 29g |
| Saturated fat: | 16g |
| Cholesterol: | 130mg |
| Sodium: | 350mg |
| Total Carbohydrate: | 39g |
| Dietary fiber: | 2g |
| Total sugars: | 29g |
| Protein: | 7g |
| Calcium: | 6% DV |
| Iron: | 10% DV |