PHILADELPHIA BLACK FOREST CHEESECAKE

Philadelphia Black Forest Cheesecake image

Provided by Chef mariajane

Time 50m

Yield 16 serving(s)

Number Of Ingredients 10

20 Oreo cookies, crushed (about 2 cups)
3 tablespoons butter, melted
4 (250 g) packages philadelphia brick cream cheese, softened
1 cup sugar
1 teaspoon vanilla
1 cup sour cream
6 squares baker's semi-sweet baking chocolate, melted
4 eggs
2 cups Cool Whip, thawed
1 (540 ml) can cherry pie filling

Steps:

Preheat oven to 325°F Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
Mix cookie crumbs and butter; press firmly onto bottom of prepared pan. Bake 10 minutes.
Beat cream cheese, sugar, and vanilla in large bowl, with electric mixer on medium speed until well blended. Add sour cream and chocolate; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
Bake 40 minutes or until center is almost set. Cool. Refrigerate at least 4 hours or overnight. Lift cheesecake from pan using foil handles. Top with whipped topping, and pie filling.
Store any leftovers in refrigerator.

Nutrition Facts : Calories 460.5, Fat 33, SaturatedFat 19.9, Cholesterol 133.7, Sodium 294, Carbohydrate 35, Fiber 0.6, Sugar 20, Protein 7.7