Double-Chocolate Cheesecake

Name: Double-Chocolate Cheesecake
Prep time: 20 min
Total time: 335 min
Yield: 16
Ingredients: 24 OREO Cookies, finely crushed (about 2 cups); ¼ cup butter or margarine, melted; 4 pkg. brick cream cheese, softened; 1 cup sugar; 2 Tbsp. flour; 1 tsp. vanilla; 2 pkg. semi-sweet baking chocolate, melted, cooled; 4 eggs; ½ cup blueberries

Double duty is what chocolate does in this rich cheesecake. Our version sports everyone's favorite ingredient both in the dense filling and in the delicately delicious crust.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 16 servings.

Ingredient list

24 OREO Cookies, finely crushed (about 2 cups)
¼ cup butter or margarine, melted
4 pkg. (8 oz. each) brick cream cheese, softened
1 cup sugar
2 Tbsp. flour
1 tsp. vanilla
2 pkg. (4 oz. each) semi-sweet baking chocolate, melted, cooled
4 eggs
½ cup blueberries

Directions

Heat oven to 325ºF.

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

Beat cream cheese, sugar, flour and vanilla with mixer until 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 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting into pieces. Serve topped with berries.