Neapolitan Cheesecake

Yield:

4 (9-inch) cheesecakes, 12 servings each

Ingredients

Ingredients	Weights	Measures
Crust:
OREO Pieces-Small	1 lb. + 4 oz. 5 oz.	6-1/4 cups 1-1/4 cups
sugar	7 oz. 1-3/4 oz.	1 cup 1/4 cup
Unsalted butter, melted	12 oz. 3 oz.	1-1/3 cups 1/3 cup
Plain Filling:
JELL-O Brand Cheesecake Filling Mix	2 lb. 8 oz.	1-1/4 qt. 1-1/4 cups
Cold milk	3 lb. 12 oz.	1-1/2 qt. 1-1/2 cups
Strawberry Filling:
Frozen strawberries, thawed, drained and puree	2 lb. 8 oz.	1 qt. 1 cup
Cold milk	1 lb. 4 oz.	2 cups 1/2 cup
JELL-O Brand Cheesecake Filling Mix	2 lb. 8 oz.	1-1/4 qt. 1-1/4 cups
semi-sweet chocolate chips, melted	8 oz. 2 oz.	1 cup 1/4 cup

Directions

CRUST:
MIX OREO Pieces, sugar and butter. Press 1-1/2 cups of the crumb mixture firmly onto bottom of each of 4 (9-inch) springform pans (or 1 pan for trial recipe). Bake in 375°F-convection oven for 8 minutes. Set aside to cool.

PLAIN Filling: Prepare cheesecake filling with milk as directed on package. Immediately pour 2-1/2 cups of the filling over each crust. Let stand 15 to 20 minutes until set.

STRAWBERRY Filling: Meanwhile, mix strawberry puree and milk. Prepare cheesecake filling as directed on package, substituting the strawberry puree mixture for the milk. Immediately pour 2-1/2 cups of the strawberry filling over plain filling in each pan.

DRIZZLE with melted chocolate. Garnish with toasted sliced almonds or strawberries, if desired.

REFRIGERATE at least 2 hours or until chilled.

Kraft Kitchens Tips

TIP

Cheesecakes can be served as individual portions. Prepare as directed, using ramekins instead of springform pans. Spray ramekins with cooking spray before filling with crust ingredients.

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