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Categories:Viewed: 64 - Published at: 8 years ago
Ingredients
- 24 OREO Cookies, finely crushed (about 2 cups)
- 1/4 cup butter or margarine, melted
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 cup sugar
- 2 Tbsp. flour
- 1 tsp. vanilla
- 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted, cooled
- 4 eggs
- 1/2 cup blueberries
Method
- Heat oven to 325 degrees F.
- Line 13x9-inch pan with Reynolds Wrap Aluminum Foil, with ends of foil extending over sides.
- Mix cookie crumbs and butter; press onto bottom of prepared pan.
- Bake 10 min.
- Beat cream cheese, sugar, flour and vanilla 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 min.
- or until center is almost set.
- Cool completely.
- Refrigerate 4 hours.
- Use foil handles to lift cheesecake from pan before cutting into pieces.
- Serve topped with berries.
