OREO Crust Chocolate Cheesecake
Prep time30 min
Total time6hr 20min
ServingsMakes 16 servings, 1 piece (110 g) each.
Ingredients
- 18 Oreo Cookies, finely crushed (about 1-1/2 cups)
- 2 Tbsp. butter, melted
- 3 pkg. (250 g each) brick cream cheese, softened
- 1 cup sugar
- 1 tsp. vanilla
- 1 pkg. (225 g) semi-sweet baking chocolate, broken into pieces, melted and cooled slightly
- 3 eggs
- 1 cup thawed frozen whipped topping
- 1½ cups mixed sliced fresh kiwi and strawberries
Preparation
- Heat oven to 325°F.
- Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 45 to 50 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.
- Refrigerate cheesecake 4 hours. Top with whipped topping and fruit before serving.
Recipe Tips
- Size-Wise
This is an indulgent dessert for special occasions. Be sure to watch the serving size. - How to Soften Cream Cheese
Place completely unwrapped packages of cream cheese in microwaveable bowl. Microwave on HIGH 45 sec. or until slightly softened. - Special Extra
Stir a few drops red food colouring into the whipped topping before using as directed.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 550 |
| % Daily Value* | |
| Fat 47g | |
| Saturated 28g | |
| Cholesterol 135mg | |
| Sodium 330mg | |
| Carbohydrate 34g | |
| Dietary fiber 1g | |
| Sugars 23g | |
| Protein 3g | |
| Calcium | 2 %DV |
| Iron | 7 %DV |
| Potassium | 3 %DV |
