OREO Chocolate Cheesecake

Name: OREO Chocolate Cheesecake
Prep time: 30 min
Total time: 375 min
Yield: 14
Ingredients: 36 OREO Cookies, divided; 5 Tbsp. butter or margarine, melted; 5 oz. semi-sweet baking chocolate, divided; 1 pkg. brick cream cheese, softened; ½ cup sugar; 1½ cups sour cream, divided; 2 eggs; 1 tsp. vanilla; 2 Tbsp. sugar

Whole and crushed chocolate sandwich cookies encase a rich baked chocolate and sour cream filling in this luscious cheesecake.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 14 servings.

Ingredient list

36 OREO Cookies, divided
5 Tbsp. butter or margarine, melted
5 oz. semi-sweet baking chocolate, divided
1 pkg. (8 oz.) brick cream cheese, softened
½ cup sugar
1½ cups sour cream, divided
2 eggs
1 tsp. vanilla
2 Tbsp. sugar

Directions

Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Finely crush 24 of the cookies; mix with butter. Press firmly onto bottom of pan. Stand remaining 14 cookies around inside edge of pan, firmly pressing bottom edge of each cookie into crust. Set aside.

Melt 4 oz. chocolate as directed on package; set aside. Beat cream cheese and 1/2 cup sugar in large bowl with electric mixer on medium speed until well blended. Add 1/2 cup of the sour cream, the eggs and vanilla; beat until well blended. Add melted chocolate; mix well. Pour over crust.

Bake 35 to 40 min. or until top of cheesecake is slightly puffed and center is almost set. Mix remaining 1 cup sour cream and the 2 Tbsp. sugar; spread over cheesecake. Bake an additional 5 min. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim.

Melt remaining chocolate; drizzle over cheesecake. Refrigerate at least 4 hours before serving. Store any leftovers in refrigerator.

Recipe Tips

Size-WiseEnjoy a serving of this rich and indulgent cheesecake on occasion.
How to Make Chocolate CurlsWarm 1 oz. chocolate by microwaving it on HIGH for a few seconds or just until you can smudge the chocolate with your thumb. Hold the piece steadily and draw a vegetable peeler slowly over flat bottom of chocolate, allowing a thin layer to curl as it is peeled off the bottom of the chocolate piece to make long, delicate curls. Or to make shorter curls, use the same technique using the narrow side of the chocolate piece.