PREHEAT oven to 325ºF. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in melted chocolate. Pour into crust.
BAKE 40 min. or until center is almost set; cool.
REFRIGERATE several hours or overnight. Store leftover cheesecake in refrigerator.
Nutritional Information Calories: 450 Total fat: 30 g Saturated fat: 17 g Cholesterol: 115 mg Sodium: 380 mg Carbohydrate: 37 g Dietary fiber: 2 g Sugars: 27 g Protein: 7 g Vitamin A: 15% DV Vitamin C: 0% DV Calcium: 6% DV Iron: 10% DV
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