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Decadent Chocolate Cookie Cheesecake

Decadent Chocolate Cookie Cheesecake
 
Yield:
48 servings or 4 cheesecakes, 12 servings each

Ingredients

Ingredients Weights Measures
PHILADELPHIA Cheesecake Batter 12 lb. 4 tubs
OREO Base Cake 2.25 lb. 1-3/4 qt.
butter, melted 15 oz. 1-3/4 cups + 2 Tbsp.
OREO Pieces-Medium 13 oz. 1 qt.

Directions

LET cheesecake batter stand at room temperature 1 hour.

MIX base cake and butter; press onto bottoms of 4 (9-inch) springform pans (or onto bottom of 1 [9-inch] springform pan for trial recipe), adding 13 oz. base mixture to each pan.

BAKE in 325ºF standard oven 8 min. Cool.

COMBINE cheesecake batter and OREO Pieces; pour evenly over crusts. Place in water bath, using separate water-filled pan for each cheesecake. (See directions on tub of Cheesecake Batter for how to prepare water baths.)

BAKE 1 hour 35 min. to 1 hour 45 min. or until centers are almost set; cool completely. Refrigerate several hours or overnight.

Kraft Kitchens Tips

Special Extra
Garnish each serving with a dollop of whipped topping and light sprinkling of additional OREO Pieces.
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