Decadent Chocolate Cookie Cheesecake

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


Ingredients Weights Measures
PHILADELPHIA Cheesecake Batter - -
OREO Base Cake - -
butter, melted - -
OREO Pieces-Medium - -


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 325ยบF 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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