what you need
20
OREO Cookies, crushed (about 2 cups)
3
Tbsp. butter, melted
4
pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1
cup sugar
1
tsp. vanilla
1
cup BREAKSTONE'S or KNUDSEN Sour Cream
1-1/2
pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into pieces, melted
4
eggs
2
cups thawed COOL WHIP Whipped Topping
1
can (21 oz.) cherry pie filling
make it
HEAT oven to 325ºF.
LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press firmly onto bottom of pan. Bake 10 min.
BEAT cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream and chocolate; mix well. Add eggs, 1 at a time, beating after each just until blended. Pour over crust.
BAKE 40 min. or until center is almost set. Cool. Refrigerate 4 hours. Lift cheesecake from pan, using foil handles. Top with COOL WHIP and pie filling.
kraft kitchens tips
SIZE-WISE
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
NOTE
Store any leftover cheesecake in refrigerator.
kraftrecipes.com
No comments:
Post a Comment