OREO Double-Chocolate Cheesecake
Prep time20 min
Total time5hr 35min
ServingsMakes 18 servings, 1 piece (120 g) each.
Ingredients
- 24 Oreo Cookies, finely crushed (about 2 cups)
- ¼ cup butter, melted
- 4 pkg. (250 g each) brick cream cheese, softened
- 1 cup sugar
- 2 Tbsp. flour
- 1 tsp. vanilla
- 1 pkg. (225 g) semi-sweet baking chocolate, broken into pieces, melted and cooled
- 4 eggs
- ½ cup fresh blueberries
Preparation
- Heat oven to 325ºF.
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine cookie crumbs and butter; press onto bottom of prepared pan. Bake 10 min.
- Beat cream cheese, sugar, flour and vanilla in large bowl with mixer until blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 45 min. or until centre is almost set. Cool completely.
- Refrigerate cheesecake 4 hours. Use foil handles to lift cheesecake from pan before cutting into pieces. Serve topped with the blueberries.
Recipe Tips
- How to Press Crumb Mixture Into Pan To Make Crust
Use bottom of dry measuring cup to press crumb mixture onto bottom of pan. - Special Extra
Add 1/4 cup hazelnut-flavoured liqueur to the cream cheese mixture along with the melted chocolate. - Special Extra
Garnish cheesecake with sifted icing sugar before topping with mixed fresh berries instead of the blueberries.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 400 |
| % Daily Value* | |
| Fat 28g | |
| Saturated 16g | |
| Cholesterol 115mg | |
| Sodium 330mg | |
| Carbohydrate 33g | |
| Dietary fiber 2g | |
| Sugars 20g | |
| Protein 7g | |
| Calcium | 5 %DV |
| Iron | 7 %DV |
| Potassium | 4 %DV |
