Ingredients
18 OREO Cookies, crushed
2 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1 pkg. (8 squares) BAKER’S Semi-Sweet Chocolate, melted, slightly cooled
3 eggs
1 cup thawed COOL WHIP
DIRECTIONS
HEAT oven to 325°F. Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
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. Pour over crust.
BAKE 45 to 55 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with COOL WHIP and drizzle with melted chocolate.
By Krista’s Kitchen.
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You can see the recipe here: cookingwithkrista.blogspot.com
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