PHILADELPHIA TRIPLE-CHOCOLATE CHEESECAKE

PHILADELPHIA Triple-Chocolate Cheesecake image

Triple your pleasure with PHILADELPHIA Triple Chocolate Cheesecake. Good things come in threes. Especially with PHILADELPHIA Triple Chocolate Cheesecake.

Provided by My Food and Family

Categories Home

Time 5h45m

Yield 16 servings

Number Of Ingredients 9

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Ingredients

24 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 2 cups)
2 Tbsp. butter or margarine, melted
1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, divided
1 cup sugar, divided
1/2 tsp. vanilla
3 eggs
3 oz. BAKER'S Semi-Sweet Chocolate, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Steps:

Heat oven to 325ºF.
Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan. Melt 5 oz. white chocolate as directed on package; cool slightly.
Beat 3 pkg. cream cheese, 3/4 cup sugar and vanilla with mixer until 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 oz. semi-sweet chocolate; cool.
Beat remaining cream cheese and sugar in large bowl until blended. Add melted semi-sweet chocolate; mix well. Whisk in COOL WHIP; spread over cheesecake. Refrigerate 4 hours. Meanwhile, make chocolate curls from remaining white and semi-sweet chocolates.
Garnish cheesecake with chocolate curls before serving.

Nutrition Facts : Calories 470, Fat 32 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 115 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g