Creamy Chocolate Cheesecake
Yield: 4 cheesecakes, 12 servings each
Ingredients   Weights   Measures
 Crust        
 OREO Pieces-Small    1 lb. + 4 oz.    1 qt. + 1-1/3 cups
 unsalted butter, melted    8 oz.    1 cup
 Filling        
 PHILADELPHIA Original Cream Cheese, softened    8 lb.    -
 sugar    1 lb. + 12 oz.    1 qt.
 sour cream    2 lb.    1 qt.
 vanilla    -    4 tsp.
 eggs    -    16 each
 semi-sweet chocolate chips, melted, cooled    2 lb.    1-1/4 qt.
CRUST: Mix ingredients. Press 1-1/3 cups of the crumb mixture firmly onto bottom of each of 4 (9-inch) springform pans (or 1 pan for trial recipe). Bake at 325°F for 10 minutes. Cool on wire racks while preparing filling.
FILLING: Beat cream cheese in large bowl of electric mixer fitted with paddle attachment on medium speed until creamy. Add sugar; beat until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in melted chocolate.
POUR 1-1/2 qt. of the batter over each crust. Place each pan on large sheet of foil; wrap foil tightly around side of pan. Place springform pans on oven racks placed in full size hotel pans. Fill each hotel pan with 1 gallon hot water.
BAKE at 325°F for 1 hour 10 minutes to 1 hour 20 minutes or until center is almost set. Run knife or metal spatula around side of each pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight.
TIP
For optimum creaminess and appearance, this cheesecake is baked in a water bath.
If baking without the water bath, assemble as directed, omitting hot water and hotel pan. Bake at 325°F for 1 hour or until cheesecake is almost set in center.
Cut each cheesecake into 12 slices using dental floss or sharp knife dipped in hot water. Wipe knife with damp cloth after each cut.
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