Chocolate Bliss Cheesecake


Garnish this indulgent chocolate cheesecake with fresh raspberries.

Additional Time:
5 hrs 30 mins
Total Time:
5 hrs 30 mins
12 servings


  • 18 OREO Chocolate Sandwich Cookies, finely crushed

  • 2 tablespoons butter or margarine, melted

  • 3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened

  • ¾ cup sugar

  • 1 teaspoon vanilla

  • 8 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, melted, cooled slightly

  • 3 large eggs


  1. Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix cookie crumbs and butter; press firmly onto bottom of pan.

  2. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

  3. Bake 55 min. 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.


Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.

Jazz It Up

Dust entire surface of cooled cheesecake with cocoa powder using a wire mesh strainer. For a festive Valentine's Day garnish, create a heart-shaped design by topping dusted cheesecake with a heart-shaped stencil and sprinkling with powdered sugar.

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