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OREO-Crust Chocolate Cheesecake

Prep time

30 min

Total time

6 hr 20 min

Servings

Makes 16 servings
1 piece (110 g) each.

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    Ingredients
    • 18 Oreo Cookies, finely crushed (about 1-1/2 cups)
    • 2 Tbsp. butter, melted
    • 3 pkg. (250 g each) brick cream cheese, softened
    • 1 cup sugar
    • 1 tsp. vanilla
    • 1 pkg. (225 g) semi-sweet baking chocolatebroken into pieces, melted and cooled slightly
    • 3 eggs
    • 1 cup thawed Cool Whip Whipped Topping
    • 1-1/2 cups mixed sliced fresh strawberries and kiwis
Preparation
  • Heat  oven to 325°F.
  • Mix  cookie crumbs and butter; press onto bottom of 9-inch springform pan.
  • Beat  cream cheese, sugar 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 to 50 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with Cool Whip and fruit.

Recipe Tips

Size-WiseThis is an indulgent dessert for special occasions. Be sure to watch the serving size!

How to Soften Cream CheesePlace completely unwrapped packages of cream cheese in microwaveable bowl. Microwave on HIGH 45 sec. or until slightly softened.

Fun IdeaFor a special touch, stir a few drops of red food colouring into the Cool Whip before using as directed.

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Nutrition Information

Nutrition per serving

  • Calories

    380

  • Total fat

    26g

  • Saturated fat

    16g

  • Cholesterol

    95mg

  • Sodium

    290mg

  • Carbohydrate

    35g

  • Dietary fibre

    2g

  • Sugars

    28g

  • Protein

    6g

  • Vitamin A

    15%DV

  • Vitamin C

    25%DV

  • Calcium

    6%DV

  • Iron

    8%DV