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Monday, September 9, 2013

Double Chocolate Chocolate Chip Cheesecake

My brother in law came to town a couple weeks ago, and was here for his birthday, so I decided to make a few of his favorites for his special day. I made this double chocolate cheesecake from a PHILADELPHIA cheesecake recipe, and added chocolate chips to it. I also used double stuff oreos, but I don't think it matters what type, once it's in the crust, you can't really tell. Unfortunately, I don't have a picture, but I hope to make this again soon.


  • 1/4 cup butter or margarine, melted
  • 4 (8 ounce) packagesPHILADELPHIA Cream Cheese, softened
  • 1 cup sugar
  • 2 tablespoons flour
  • 1 teaspoon vanilla
  • 1 (8 ounce) package BAKER'S Semi-Sweet Chocolate, melted
  • 1 cup semi-sweet chocolate chips
  • 4 eggs


1. Heat oven to 325˚F

2. Mix Oreo crumbs and butter; press onto bottom of 9-inch un-greased springform pan. Bake for 10 minutes.

3. Beat cream cheese, sugar, flour and vanilla until blended. Add chocolate, mix well. Stir in chocolate chips.

4. Add eggs, one at a time, mixing on low until just blended. Pour over crust.

5. Bake 45 minutes, or until center is almost set. Cool 1 hour on wire rack. Use a knife to loosen around. Refrigerate 4 hours. Serve.

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