Diana's Desserts - www.dianasdesserts.com

Chocolate Bliss Cheesecake

Servings: 12
18 OREO Chocolate Sandwich Cookies, finely crushed (about 1-1/2 cups)
2 tbsp. (1/4 stick/1 oz/28g) butter or margarine, melted
3 packages (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup granulated sugar
1 tsp. vanilla extract
1 package (8 squares) BAKER'S Semi-Sweet Baking Chocolate, melted, cooled slightly
3 eggs

Preheat oven to 325°F (160°C) if using a silver 9-inch springform pan (or to 300°F/150°C if using a dark nonstick 9-inch springform pan). Mix crushed cookies and butter; press firmly onto bottom of pan.

Beat cream cheese, sugar and vanilla 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.

Bake 55 minutes to 1 hour or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Makes 12 servings.

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 heart-shaped stencil and sprinkling with confectioners' sugar.

Source: Kraft Foods
Date: February 19, 2005