Chocolate Cheesecake

Name: Chocolate Cheesecake
Prep time: 20 min
Total time: 415 min
Yield: 12
Ingredients: 18 OREO Cookies, finely crushed; 3 Tbsp. butter, melted; 2 pkg. brick cream cheese, softened; 1¼ cups sour cream, divided; 1 cup granulated sugar; ½ cup unsweetened cocoa powder; 2 Tbsp. flour; 1 tsp. vanilla; 2 eggs; ¾ cup powdered sugar

Need the perfect dessert recipe to end your dinner party? This double chocolate baked cheesecake with a rich OREO Cookie crust is the best choice!

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 12 servings.

Ingredient list

18 OREO Cookies, finely crushed
3 Tbsp. butter, melted
2 pkg. (8 oz. each) brick cream cheese, softened
1¼ cups sour cream, divided
1 cup granulated sugar
½ cup unsweetened cocoa powder
2 Tbsp. flour
1 tsp. vanilla
2 eggs
¾ cup powdered sugar

Directions

Heat oven to 325°F.

Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan. Refrigerate until ready to use.

Beat cream cheese in large bowl with mixer speed until creamy. Add 1/2 cup sour cream, granulated sugar, cocoa powder, flour and vanilla; mix well. Add eggs, one at a time, beating on low speed after each just until blended. Pour over crust.

Bake 50 to 55 min. or until center is almost set. Run knife or spatula around rim of pan to loosen cake; cool before removing rim.

Refrigerate cheesecake 4 hours.

Mix remaining 3/4 cup sour cream with the powdered sugar until blended. Serve spooned over cheesecake.