Chocolate Bliss Cheesecake by Lavinia

A blissful chocolate cheesecake with an Oreo cookie crust that is almost as easy to make as it will be to eat.

Ingredients:

• 18 OREO Chocolate Sandwich Cookies, finely crushed (about 1-1/2 cups)
• 2 Tbsp. butter or margarine, melted
• 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 3/4 cup sugar
• 1 tsp. vanilla
• 1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, melted, cooled slightly
• 3 eggs

Directions:

Preheat oven to 325F if using a silver 9-inch spring-form pan (or to 300F if using a dark nonstick 9-inch spring-form pan). Mix crushed cookies and butter; press firmly onto bottom of pan. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust. Bake 55 minutes to 1 hour or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Number of Servings: 12

Notes from the Cook: Lavinia dressed it with Easter eggs for a festive touch