Monday, November 29, 2010
What You Need
24 OREO Cookies, crushed (about 2 cups)
2 Tbsp. butter or margarine, melted
1 pkg. (6 squares) BAKER'S White Chocolate, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened,
divided 1 cup sugar,
divided 1/2 tsp. vanilla
3 squares BAKER'S Semi-Sweet Chocolate,
divided 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
HEAT oven to 325ºF.
MIX cookie crumbs and butter; press onto bottom of 9-inch springform pan. Melt 5 white chocolate squares as directed on package; cool slightly.
BEAT 3 pkg. cream cheese, 3/4 cup sugar and vanilla with mixer until well blended. Add melted white chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
BAKE 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely. Meanwhile, melt 2 semi-sweet chocolate squares; cool.
BEAT remaining cream cheese and sugar in large bowl until well blended. Add melted semi-sweet chocolate; mix well. Whisk in COOL WHIP; spread over cheesecake. Refrigerate 4 hours. Garnish with chocolate curls from remaining white and semi-sweet chocolates.
This is delicious and yet so easy!! I looks like you have slaved over it all day!! I hope you enjoy this as much as my Thanksgiving guests did!!