Chocolate Chunk Cheesecake

Reviewers say friends and family thought this chocolatey cheesecake was better than a restaurant's version. You'll have to remind everyone it's homemade!

Rated 4.7 from 88 votes

18 OREO Cookies , finely crushed (about 1-1/2 cups)

1/4 cup butter or margarine , melted

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

3/4 cup sugar

1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

3 egg s

3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate , divided

1/2 cup whipping cream

1. Mix crumbs and butter; press onto bottom of 9-inch springform pan.

2. Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Chop 8 oz. chocolate; stir into batter. Pour over crust.

3. Bake 45 to 50 min. or until center is almost set. Run knife around rim of pan to loosen cake. Cool completely.

4. Meanwhile, bring cream just to simmer in small saucepan on low heat. Chop remaining chocolate. Remove pan from heat. Add chocolate; stir until completely melted. Cool slightly.

5. Pour chocolate over cheesecake. Refrigerate 3 hours. Remove rim of pan before serving cheesecake.

Chocolate Chunk Cheesecake

What You Need

Instructions

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