Black Forest Cheesecake

Name: Black Forest Cheesecake
Prep time: 15 min
Total time: 295 min
Yield: 16
Ingredients: 20 OREO Cookies, crushed (about 2 cups); 3 Tbsp. butter, melted; 4 pkg. brick cream cheese, softened; 1 cup sugar; 1 tsp. vanilla; 1 cup sour cream; 1½ pkg. semi-sweet baking chocolate (6 oz.), melted; 4 eggs; 2 cups frozen whipped topping; 1 can cherry pie filling

Germany might take credit for the luscious combo of chocolate, whipped topping and cherries, but this cheesecake version owes its creaminess to the City of Brotherly Love.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 16 servings.

Ingredient list

20 OREO Cookies, crushed (about 2 cups)
3 Tbsp. butter, melted
4 pkg. (8 oz. each) brick cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup sour cream
1½ pkg. (4 oz. each) semi-sweet baking chocolate (6 oz.), melted
4 eggs
2 cups thawed frozen whipped topping
1 can (21 oz.) cherry pie filling

Directions

Heat oven to 325ºF.

Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press firmly onto bottom of pan. Bake 10 min.

Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream and chocolate; mix well. Add eggs, 1 at a time, beating after each just until blended. Pour over crust.

Bake 40 min. or until center is almost set. Cool. Refrigerate 4 hours. Lift cheesecake from pan, using foil handles. Top with whipped topping and pie filling.