Ingredients:
24 OREO Cookies, finely crushed (about 2 cups)
1/4 cup butter or margarine, melted
4 pkg. (8 oz. each) Cream Cheese, softened
1 cup sugar
2 Tbsp. flour
1 tsp. vanilla
2 pkg. (4 oz. each) Chocolate, broken into pieces, melted, cooled
4 eggs
1/2 cup blueberries
double-chocolate-cheesecake
Preparation:
Heat oven to 325ºF.
Line 13×9-inch pan with Aluminum Foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of prepared pan. Bake 10 min.
Beat cream cheese, sugar, flour and vanilla with mixer until blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting into pieces. Serve topped with berries.
24 OREO Cookies, finely crushed (about 2 cups)
1/4 cup butter or margarine, melted
4 pkg. (8 oz. each) Cream Cheese, softened
1 cup sugar
2 Tbsp. flour
1 tsp. vanilla
2 pkg. (4 oz. each) Chocolate, broken into pieces, melted, cooled
4 eggs
1/2 cup blueberries
double-chocolate-cheesecake
Preparation:
Heat oven to 325ºF.
Line 13×9-inch pan with Aluminum Foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of prepared pan. Bake 10 min.
Beat cream cheese, sugar, flour and vanilla with mixer until blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting into pieces. Serve topped with berries.
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