Ingredients

18 OREO Cookies, finely crushed
3 Tbsp. butter, melted
2 pkg. brick cream cheese, (8 oz. each), softened
0.5 cup sugar
0.5 tsp. vanilla
2 eggs
3 oz. semi-sweet baking chocolate, (3/4 of 4-oz. pkg.), melted, cooled
4 strawberries, fresh, cut in half
0.5 cup frozen whipped topping, thawed

Putting it together

1.Heat oven to 350°F.
2.Combine cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate. Refrigerate until ready to use.
3.Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, beating on low speed after each just until blended.
4.Pour 1 cup batter into small bowl. Stir in melted chocolate; pour into crust. Cover with remaining plain batter.
5.Bake 40 min. or until center of cheesecake is almost set. Cool completely.
6.Refrigerate 3 hours.
7.Top with strawberries and whipped topping just before serving.

Tips and Tricks

Size-Wise: Looking for a special treat? One serving of this cheesecake is full of chocolatey flavor.

Cheesecake Bars: Omit 9-inch pie plate. Line 8-inch square pan with foil, with ends of foil extending over sides of pan. Combine cookie crumbs and butter; press onto bottom of prepared pan. Prepare cheesecake batters and layer over crust as directed. Bake and cool as directed. Use foil handles to remove cheesecake from pan before cutting into 16 bars. Makes 16 servings.

Variation : Prepare recipe as directed, using Neufchatel cheese and substituting 1/2 cup cholesterol-free egg product for the 2 eggs.

Nutritional Information

Makes 8 Servings