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PHILADELPHIA® 3-STEP® Double Chocolate Layer Cheesecake

Prep Time:
10 min

Total Time:
3 hr 50 min

Makes:
8 servings

What You Need

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2 cup sugar

1/2 tsp. vanilla

2 eggs

3 squares BAKER'S Semi-Sweet Chocolate, melted, cooled slightly

1 OREO Pie Crust (6 oz.)

4 fresh strawberries, halved

1/2 cup thawed COOL WHIP Whipped Topping

Make It

PREHEAT oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating on low speed after each addition just until blended.

REMOVE 1 cup of the batter to small bowl; stir in melted chocolate. Pour into crust; top with remaining plain batter.

BAKE 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping and strawberries just before serving. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Size-Wise

Looking for a special treat? One serving of this cheesecake is full of chocolatey flavor.

Cheesecake Bars

Omit crust. Line 8-inch square baking pan with foil. Mix 1-1/2 cups OREO Chocolate Cookie Crumbs and 1/4 cup melted butter; press firmly onto bottom of prepared pan. Prepare cheesecake batters and layer over crust as directed. Bake and cool as directed. Cut into 16 bars. Makes 16 servings, 1 bar each.

Substitute

Prepare as directed, using PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese and substituting 1/2 cup cholesterol-free egg product for the 2 eggs.

K:2696 v0:50955

(35)

Rated

by a cook on 2/9/2008
" To make a full shell cheesecake I increased the recipe to: 3 packages cream cheese, 3 eggs, 3/4 cups sugar (Splenda) 4 squares of chocolate, 3/4 teas vanilla"