All Recipes

PHILADELPHIA Triple-Chocolate Cheesecake

Prep

15-30 mins

Total

1 HR 10 MINS

Servings

16 Servings

Ingredients

24 

vanilla creme-filled chocolate sandwich cookies, finely crushed (about 2 cups)

2 tbsp

butter or margarine, melted

1-1/2 pkg

(4 oz. each) BAKER'S White Chocolate (6 oz.), divided

4 pkg

(8 oz. each) PHILADELPHIA Cream Cheese, softened, divided

1 cup

sugar, divided

1/2 tsp

vanilla

3 

eggs

3 oz

BAKER'S Semi-Sweet Chocolate, divided

1 tub

(8 oz.) COOL WHIP Whipped Topping, thawed

Instructions

Step 1

Heat oven to 325ºF.

Step 2

Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan. Melt 5 oz. white chocolate as directed on package; cool slightly.

Step 3

Beat 3 pkg. cream cheese, 3/4 cup sugar and vanilla with mixer until blended. Add melted white chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

Step 4

Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely. Meanwhile, melt 2 oz. semi-sweet chocolate; cool.

Step 5

Beat remaining cream cheese and sugar in large bowl until blended. Add melted semi-sweet chocolate; mix well. Whisk in COOL WHIP; spread over cheesecake. Refrigerate 4 hours. Meanwhile, make chocolate curls from remaining white and semi-sweet chocolates.

Step 6

Garnish cheesecake with chocolate curls before serving.

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