Our Best Chocolate Cheesecake
16 servings
5h 35min Cook
Ingredient List
- 18 OREO Cookies, crushed (about 1-1/2 cups)
- 2 Tbsp. butter or margarine, melted
- 3 pkg. (8 oz. each) brick cream cheese, softened
- 1 cup sugar
- 1 tsp. vanilla
- 2 pkg. (4 oz. each) semi-sweet baking chocolate, melted, cooled
- 3 eggs
- 1 cup thawed frozen whipped topping
- 1½ cups mixed seasonal fresh fruit (chopped strawberries, sliced kiwi)
Nutritional Information
| Calories | 370 |
| Total fat | 25g |
| Saturated fat | 15g |
| Cholesterol | 100mg |
| Sodium | 250mg |
| Total Carbohydrate | 34g |
| Dietary fiber | 2g |
| Total sugars | 27g |
| Protein | 6g |
| Calcium | 6% DV |
| Iron | 8% DV |
- 1Heat oven to 325°F.
- 2Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
- 3Beat cream cheese, sugar and vanilla with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- 4Bake 45 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with whipped topping and fruit.