Tuesday, November 4, 2008

A match made in Heaven... cream cheese and chocolate

Chocolate Bliss Cheesecake


18 Oreos, crushed (about 1.5 cups)
2 Tbsp. butter, melted
3 pkgs (8 oz each) cream cheese, softened
3/4 cup sugar
1 tsp. vanilla
1 pkg. (8 squares) Bakers semi sweet chocolate, melted and cooled slightly
3 eggs


Preheat oven to 325 if using a silver 9 inch springform pan (or 300 if using a dark nonstick pan). Mix cookie crumbs and butter, press into bottom of pan.

Beat cream cheese, sugar and vanilla with an electric mixer on medium speed until well blended. Add chocolate; mix well. Add eggs, one at a time, mixing on low after each addition until well blended. Pour over crust.

Bake for 55 minutes to one hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.
Refrigerate 4 hours or overnight. Store in fridge.

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