RIBBON BAR CHEESECAKE

Ribbon Bar Cheesecake image

Let's take it from the top: Whip-creamed chocolate. On top of cheesecake. On top of a chocolate cookie crust with chopped pecans and coconut. Go! Make! Now!

Provided by My Food and Family

Categories Recipes

Time 4h25m

Yield 16 servings

Number Of Ingredients 9

Ingredients

30 vanilla creme-filled chocolate sandwich cookies, crushed
1/2 cup butter, melted
1/4 cup chopped pecans
1/4 cup BAKER'S ANGEL FLAKE Coconut
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
4 eggs
1/2 cup whipping cream
1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into pieces

Steps:

Heat oven to 350ºF.
Mix crushed cookies, butter, nuts and coconut; press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.
Cook whipping cream and chocolate in saucepan on low heat until chocolate is completely melted and mixture is well blended, stirring occasionally. Pour over cheesecake. Refrigerate 15 min. or until chocolate is firm.

Nutrition Facts : Calories 510, Fat 38 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 145 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g