Garnish this indulgent chocolate bliss cheesecake with fresh raspberries.
Ingredients
- 18 Oreos chocolate sandwich cookies , finely crushed
- 2 tablespoons unsalted butter or margarine , melted
- 3 packages Philadelphia cream cheese , 8 ounce
- 0.75 cups white sugar
- 1 teaspoon vanilla extract
- 8 squaress Baker's semisweet baking chocolate , 1 ounce
- 3 large eggs
Instructions
-
1
Preheat the oven to 325 degrees F/165 degrees C (if using a silver 9-inch springform pan) or to 300 degrees F/150 degrees C (if using a dark nonstick 9-inch springform pan).
-
2
Combine cookie crumbs and butter. Mix until evenly moistened; press firmly into the bottom of 9-inch springform pan.
-
3
Beat cream cheese, sugar, and vanilla together in large bowl with an electric mixer on medium speed until well blended. Add melted chocolate; beat well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.
-
4
Bake in the preheated oven until center is almost set, 55 to 60 minutes. Run the tip of a knife or metal spatula around the edges of the pan to loosen cake; cool before removing sides of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
Nutrition Facts
Per serving
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