Let's whip it up
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End your Mexican fiesta with our favorite spiced chocolate cheesecake. This creamy chocolate dessert is made with ancho chile pepper in an OREO Cookie crust.
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Heat oven to 325ºF.
Mix crumbs and butter; press onto bottom of 9-inch springform pan.
Beat cream cheese and sugar with mixer until well blended. Add pepper powder and chocolate; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended; pour over crust.
Bake 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
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