b a k e in a p h e e lin g
PHILLY Double-Chocolate Cheesecake
Makes 16 servings:
18 creme-filled chocolate sandwich cookies, crushed
(about 11/2 cups)
2 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) PHILLY Cream Cheese, softened
1
cup granulated sugar
2 Tbsp. flour
1
tsp. vanilla
8
oz. sem i-sw eet chocolate, melted, cooled slightly
4 eggs
1 / 2
cup blueberries
1
Tbsp. pow dered sugar
How to make it:
HEAT oven to 325°F. MIX cookie crum bs and butter;
press onto bottom of 9-inch Springform pan. Bake
10 min. BEAT cream cheese, granulated sugar,
flour and vanilla with mixer until well blended. Add
m elted chocolate; mix well. Add eggs, 1
at a time,
mixing on low speed after each just until blended.
Pour over crust. BAKE 55 min. to 1
hour or until
center is alm ost set. Run knife around rim of pan to
loosen cake; cool before removing rim. Refrigerate 4
hours. Top with berries just before serving; sprinkle
with blueberries and pow dered sugar.
P r e p a r a t i o n t i m e : 3 0 m i n u t e s
!
«g»
spread a
little
philly
see the how-to-video @
spreadphilly.com
© 2010 Kraft Foods
