Chocolate Cheesecake

Serves 8 to 12

18 Oreo™ Brand cookies, finely crushed (about 1 ½ cups)

2 tbsp. melted butter

3 packages (8 oz.) Philadelphia™ cream cheese, softened

¾ cup sugar

1 tsp. vanilla extract

1 package (8 squares) Baker’s semi-sweet chocolate, melted and slightly cooled

3 large eggs

Pre-heat oven to 325°F.

  1. Crush cookies in a food processor, add butter and process. Press mixture onto bottom of 9-inch spring form pan.
  2. Mix cream cheese, sugar and vanilla until well blended. Add chocolate and mix well.
  3. Add eggs, one at a time, mixing slowly after each one until just blended. Pour over crust.
  4. Bake 55 minutes to 1 hour until center is just set. Run knife around rim of pan to loosen cake. Allow to cool completely before removing rim.
  5. Refrigerate for at least 4 hours before serving.

For our European friends, we recommend using 225g of Ritter Sport Halbbitter chocolate.

Source: From the box of Baker’s Semi-Sweet Chocolate

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