- Servings: 12
|18||Oreo Chocolate Sandwich Cookies, finely crushed (about 1-½ cups|
|2 Tbsp||Butter or Margarine, melted|
|3 pkg||(8 Oz. Each) Philadelphia Cream Cheese, softened|
|1 pkg||(8 Squares) Baker's Semi-sweet Baking Chocolate, melted, cooled slightly|
Preheat oven to 325F if using a silver 9-inch spring-form pan (or to 300F if using a dark nonstick 9-inch spring-form pan).
Mix crushed cookies and butter; press firmly onto bottom of pan.
Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
Bake 55 minutes to 1 hour or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
Lavinia dressed it with Easter eggs for a festive touch