Triple-Chocolate Cheesecake

Time5h 45min
Makes16 servings

Ingredients

  • 24 OREO Cookies, crushed (about 2 cups)
  • 2 Tbsp. butter or margarine, melted
  • 1½ pkg. (4 oz. each) white baking chocolate (6 oz.), divided
  • 4 pkg. (8 oz. each) brick cream cheese, softened, divided
  • 1 cup sugar, divided
  • ½ tsp. vanilla
  • 3 eggs
  • 3 oz. semi-sweet baking chocolate, divided
  • 1 tub (8 oz.) frozen whipped topping, thawed

Putting it together

  1. 1.
    Heat oven to 325ºF.
  2. 2.
    Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan. Melt 5 oz. white chocolate as directed on package; cool slightly.
  3. 3.
    Beat 3 pkg. cream cheese, 3/4 cup sugar and vanilla with mixer until well blended. Add melted white chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  4. 4.
    Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely. Meanwhile, melt 2 oz. semi-sweet chocolate; cool.
  5. 5.
    Beat remaining cream cheese and sugar in large bowl until well blended. Add melted semi-sweet chocolate; mix well. Whisk in whipped topping; spread over cheesecake. Refrigerate 4 hours. Garnish with chocolate curls from remaining white and semi-sweet chocolates.

Tips and Tricks

Size-Wise:Need a sweet treat to serve a crowd? Try this chocolatey dessert! Since it serves 16 people, it easily fits the bill.
Variation :Substitute foil-lined 13x9-inch pan for the springform pan. Mix crust ingredients as directed. Press onto bottom of prepared pan; cover with prepared filling. Bake 45 min. or until center is almost set. Cool completely in pan. Spread with whipped topping mixture. Refrigerate 4 hours. Use ends of foil to remove cheesecake from pan before cutting to serve.

Nutrition Information

Calories:470
Total fat:32g
Saturated fat:20g
Cholesterol:120mg
Sodium:340mg
Total Carbohydrate:40g
Dietary fiber:1g
Total sugars:32g
Protein:7g
Calcium:8% DV
Iron:8% DV