Chocolate cheesecake

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Photo: chefdecuisine.com

Prep Time:
30 minutes
Cooking Time:
55 minutes
Servings:
16

Recipe by Philadelphia Original Brick Cream Cheese.

  • For the Chocolate cheesecake:
  •  Tags for<b>Chocolate cheesecake
  • Tags for Chocolate cheesecake
  • main ingredients:
  • cheese Pageturner Cookbook
  • egg Pageturner Cookbook
  • sugar Pageturner Cookbook
  • chocolate Pageturner Cookbook
  • type of dish:
  • dessert Pageturner Cookbook
  • type of recipe:
  • cake Pageturner Cookbook
  • Country cuisine:
  • United-States-of-America Pageturner Cookbook
  • specific recipes:
  • entertaining Pageturner Cookbook
  • Type of meal:
  • dinner Pageturner Cookbook
  • Cook Mode (Keep screen awake)

    Ingredients

    • 18 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 1-1/2 cups)
      2 Tbsp. butter or margarine, melted
      3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
      1 cup sugar
      1 tsp. vanilla
      2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted and cooled
      3 eggs
      1-1/2 cups sliced fresh strawberries

    Directions

    Heat oven to 325°F.
    Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.

    Beat cream cheese, sugar and vanilla in large bowl 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 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.
    Refrigerate cheesecake 4 hours. Top with strawberries just before serving.

    Country cuisine Ecookbook(s) showing the recipe Chocolate cheesecake:

    3 Countries Ecookbooks in the spotlight

    France E-cookbook

    France

    USA Complete E-cookbook

    USA

    Italy Complete E-cookbook

    Italy

    3
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