Triple-Chocolate Cheesecake

Name: Triple-Chocolate Cheesecake
Prep time: 20 min
Total time: 345 min
Yield: 16
Ingredients: 24 OREO Cookies, crushed (about 2 cups); 2 Tbsp. butter or margarine, melted; 1½ pkg. white baking chocolate (6 oz.), divided; 4 pkg. brick cream cheese, softened, divided; 1 cup sugar, divided; ½ tsp. vanilla; 3 eggs; 3 oz. semi-sweet baking chocolate, divided; 1 tub frozen whipped topping, thawed

Good things come in threes. In this case, three kinds of chocolate in your newest go-to dessert. Oreo Cookies plus melted chocolate plus white chocolate equals deliciousness.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 16 servings.

Ingredient list

24 OREO Cookies, crushed (about 2 cups)
2 Tbsp. butter or margarine, melted
1½ pkg. (4 oz. each) white baking chocolate (6 oz.), divided
4 pkg. (8 oz. each) brick cream cheese, softened, divided
1 cup sugar, divided
½ tsp. vanilla
3 eggs
3 oz. semi-sweet baking chocolate, divided
1 tub (8 oz.) frozen whipped topping, thawed

Directions

Heat oven to 325ºF.

Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan. Melt 5 oz. white chocolate as directed on package; cool slightly.

Beat 3 pkg. cream cheese, 3/4 cup sugar and vanilla with mixer until well blended. Add melted white chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely. Meanwhile, melt 2 oz. semi-sweet chocolate; cool.

Beat remaining cream cheese and sugar in large bowl until well blended. Add melted semi-sweet chocolate; mix well. Whisk in whipped topping; spread over cheesecake. Refrigerate 4 hours. Garnish with chocolate curls from remaining white and semi-sweet chocolates.