Chocolate Bliss Cheesecake

Prep Time: 20 min
Total Time: 5 hr 30 min
Makes: 12 servings

18 OREO Chocolate Sandwich Cookies, finely crushed (about 1-1/2 cups)
2 tablespoons butter or margarine, melted
3 packages (8 ounces each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 teaspoon vanilla extract
1 package (8 squares) BAKER'S Semi-Sweet Baking Chocolate, melted, cooled slightly
3 eggs

PREHEAT oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix cookie crumbs and butter; press firmly onto bottom of pan.

BEAT cream cheese, sugar and vanilla extract in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE 55 minutes to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Size-Wise:
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.

How To Prepare Crust:
Use bottom of straight-sided glass to evenly press cookie crumb mixture onto bottom of springform pan.

Jazz It Up:
Dust entire surface of cooled cheesecake with cocoa powder using a wire mesh strainer. For a festive Valentine's Day garnish, create a heart-shaped design by topping dusted cheesecake with a heart-shaped stencil and sprinkling with powdered sugar. Garnish with fresh strawberries and raspberries just before serving.

Nutritional Information: Calories 460 Total fat 32 g Saturated fat 19 g Cholesterol 120 mg Sodium 370 mg Carbohydrate 37 g Dietary fiber 2 g Sugars 29 g Protein 7 g

Vitamin A 15 % DV Vitamin C 0 % DV Calcium 6 % DV Iron 10 % DV

Recipe and photograph provided courtesy of Kraft Foods - used with permission.