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Categories:Viewed: 5 - Published at: 9 years ago
Ingredients
- 1-1/2 cups graham cracker crumbs
- 1/4 cup butter, melted
- 2 Tbsp. sugar
- 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1/2 cup sugar
- 1 tsp. vanilla
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Method
- Line 13x9-inch pan with plastic wrap, with ends of wrap extending over sides.
- Mix graham crumbs, butter and 2 Tbsp.
- sugar; press onto bottom of prepared pan.
- Refrigerate until ready to use.
- Melt 6 oz.
- chocolate as directed on package; set aside.
- Beat cream cheese, 1/2 cup sugar and vanilla in large bowl with mixer until blended.
- Add melted chocolate; mix well.
- Gently stir in COOL WHIP; pour over crust.
- Melt remaining chocolate; drizzle over cheesecake.
- Refrigerate 3 hours or until firm.
- Use plastic wrap handles to lift cheesecake from pan before cutting to serve.
