next time you have a dinner party - or next time you need a treat - you gotta give this a try. i’ve made it twice now, and i hoarded almost the whole thing both times.
sinful.
{image source: www.kraftfoods.com}
here’s the recipe (or go directly to the kraftfoods.com site):
24 OREO Cookies, crushed (about 2 cups)
1/4 cup (1/2 stick) butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
2 Tbsp. flour
1 tsp. vanilla
1 pkg. (8 squares) BAKER’S Semi-Sweet Chocolate, melted, slightly cooled
4 eggs
HEAT oven to 325ºF.
MIX crumbs and butter; press onto the bottom of 13×9-inch foil-lined pan. The recipe says to bake the crust for 10 minutes, but that makes it a little crunchy for my taste. If you’re a texture freak like me, try baking the crust for only about 5 minutes.
BEAT cream cheese, sugar, flour 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 mixture over crust.
BAKE 45 min. or until center is almost set. {*here’s another place I changed it up a bit - try baking it only 35-40 minutes. also, bake it in a water bath. these little details keep the cake super moist and, as my 6-yr-old said, “perfectly creamy.”)
Cool completely. Refrigerate 4 hours. Use foil to lift cheesecake from pan.
Pretty it up by topping it with a few blue-, rasp- or strawberries and a bit of powdered sugar.
you can thank me later ;-D
monica
www.monicacarroll.com
Share on Facebook
