All Recipes

Dark Chocolate Ganache Cheesecake

Prep

30-60 MINS

Total

6 HRS

Servings

16 Servings

Ingredients

1-1/2 cups

graham cracker crumbs

3 tbsp

sugar

1/3  cup

butter or margarine, melted

4 pkg

(8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup

sugar

1 tsp

vanilla

4 

eggs

1 tub

(8 oz.) COOL WHIP Whipped Topping (Do not thaw.)

6 oz

BAKER'S Bittersweet Chocolate

1 cup

fresh raspberries

Instructions

Step 1

Heat oven to 325°F.

Step 2

Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.

Step 3

Beat cream cheese, 1 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

Step 4

Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Step 5

Microwave COOL WHIP and chocolate in microwaveable bowl on HIGH 2 to 2-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool 15 min.; slowly pour over cheesecake. Garnish with raspberries.

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