Triple-Chocolate Cheesecake
16 servings
5h 45min Cook
Ingredient List
- 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
Nutritional 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 |
- 1Heat oven to 325ºF.
- 2Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan. Melt 5 oz. white chocolate as directed on package; cool slightly.
- 3Beat 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.
- 4Bake 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.
- 5Beat 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.