18
OREO Chocolate Sandwich Cookies, finely crushed (about 1-1/2 cups)
2 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 tsp. vanilla
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, melted, slightly
cooled
3 eggs
MIX crushed
cookies and butter; press firmly onto bottom of 9-inch springform pan.
BEAT cream
cheese, sugar and vanilla with electric mixer on medium speed until well
blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low
speed after each addition just until blended. Pour over crust.
BAKE at
325°F for 55 minutes to 1 hour or until center is almost set. (Bake at 300°F
for 1 hour 5 minutes if using a dark nonstick springform pan.) Run knife or
metal spatula around side of pan to loosen cake; cool before removing side of
pan. Refrigerate 4 hours or overnight.