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Oreo cookies butter Philadelphia cream cheese sugar vanilla eggs chocolate cornstarch water frozen cherries ground Mexican cinnamon
Viewed: 55 - Published at: 9 years agoIngredients
- 18 OREO Cookies, finely crushed (about 1-1/2 cups)
- 2 Tbsp. butter, melted
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1-1/2 cups sugar, divided
- 1 tsp. vanilla
- 4 eggs
- 1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into pieces, melted, cooled slightly
- 2 tsp. cornstarch
- 1/2 cup water
- 2 cups pitted frozen cherries
- 1 tsp. ground Mexican cinnamon (canela)
Method
- Heat oven to 325 degrees F.
- Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese, 1 cup sugar and vanilla in large bowl with mixer until well blended.
- Add eggs, 1 at a time, beating on low speed after each just until blended.
- Reserve 3 cups batter.
- Add melted chocolate to remaining batter; mix well.
- Pour over crust.
- Carefully spoon reserved batter over chocolate batter.
- Bake 1 hour 5 min.
- or until center is almost set.
- Run knife around rim of pan to loosen cake; cool before removing rim.
- Refrigerate 4 hours.
- Meanwhile, mix cornstarch and water in medium saucepan.
- Stir in remaining sugar.
- Add cherries; stir.
- Bring to boil on medium-high heat, stirring constantly; cook and stir on medium heat 2 min.
- or until sugar is dissolved and sauce is thickened.
- Stir in cinnamon.
- Cool completely.
- Refrigerate until ready to spoon over cheesecake just before serving.
