This dessert gets well-rounded chocolate richness from three sources: chocolate graham crackers in the crust, plus intense cocoa powder and luscious milk chocolate in the filling.

Deb Wise
Recipe by Cooking Light November 2014

Gallery

Credit: Ryan Liebe; Styling: Mary Clayton Carl

Recipe Summary test

hands-on:
25 mins
total:
14 hrs
Yield:
Serves 14 (serving size: 1 slice)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • To prepare crust, spread oats on a baking sheet. Bake at 350° for 10 minutes or until lightly browned, stirring after 5 minutes. Cool. Combine oats, crackers, brown sugar, and 1/8 teaspoon salt in a food processor; process until finely ground. Add butter and egg white; process until moist. Press mixture into bottom and 1 1/2 inches up sides of a 9-inch springform pan coated with baking spray. Bake at 350° for 22 minutes. Cool completely on a wire rack.

  • Reduce oven temperature to 325°.

  • To prepare the filling, sift together granulated sugar, cocoa, flour, and 1/4 teaspoon salt.

  • Place cheeses in a large bowl; beat with a mixer at medium speed until smooth. Add eggs, 1 at a time, beating well after each addition. Add vanilla and chocolate, beating at low speed just until combined. Sprinkle sugar mixture over top of cheese mixture; beat at low speed until combined. Fold 1 cup whipped topping into mixture. Pour mixture into prepared pan, smoothing top. Bake at 325° for 1 hour or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill 8 hours or overnight. Slice cheesecake into 14 slices; top each serving with about 1 tablespoon whipped topping. Divide berries among servings.

Nutrition Facts

245 calories; fat 10.2g; saturated fat 5.6g; mono fat 2.3g; poly fat 0.7g; protein 9g; carbohydrates 32g; fiber 2g; cholesterol 74mg; iron 1mg; sodium 381mg; calcium 168mg.
Advertisement