Jennie
11-02-2007, 09:48 PM
for all you chocolate lovers..
*32 Oreo cookies, divided
*4 packages (8 oz each) Philadelphia Cream Cheese, softened
*1 cup sugar
*1 tsp vanilla
*1 package (8 squares) Baker's semi-sweet baking chocolate, melted, slightly cooled
*4 eggs
Preheat over to 325 if using a silver 9-inch springform pan (or to 300 if using a dark nonstick 9-inch springform pan). Quarter 20 of the cookies, set aside. Finely crush remaining 12 cookies, press firmly onto bottom of greased pan. Bake 10 mins.
Beat cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended. Add chocolate, mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in 1 1/2 cups of the quartered cookies. Pour over crust. Sprinkle remaining quartered cookies.
Bake 50 mins to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake, cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
*32 Oreo cookies, divided
*4 packages (8 oz each) Philadelphia Cream Cheese, softened
*1 cup sugar
*1 tsp vanilla
*1 package (8 squares) Baker's semi-sweet baking chocolate, melted, slightly cooled
*4 eggs
Preheat over to 325 if using a silver 9-inch springform pan (or to 300 if using a dark nonstick 9-inch springform pan). Quarter 20 of the cookies, set aside. Finely crush remaining 12 cookies, press firmly onto bottom of greased pan. Bake 10 mins.
Beat cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended. Add chocolate, mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in 1 1/2 cups of the quartered cookies. Pour over crust. Sprinkle remaining quartered cookies.
Bake 50 mins to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake, cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.