4 packages (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 teaspoon vanilla
4 squares BAKER'S Semi-Sweet Chocolate
How to Make It
HEAT oven to 325ºF. Line 13x9-inch baking pan with foil, with ends extending over sides of pan. Finely crush 24 cookies. Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan.
BEAT cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust.
BAKE 45 min. or until center is almost set. Cool. Meanwhile, microwave chocolate and remaining butter in microwaveable bowl on HIGH 1 min.; stir until smooth. Cool slightly; spread over top of cheesecake. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.
Nutritional Information Calories: 220 Total fat: 16 g Saturated fat: 9 g Cholesterol: 70 mg Sodium: 180 mg Carbohydrate: 17 g Dietary fiber: 1 g Sugars: 12 g Protein: 3 g Vitamin A: 10% DV Vitamin C: 0% DV Calcium: 4% DV Iron: 4% DV
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