18 OREO Cookies, finely crushed (about 1-1/2 cups) 2 Tbsp. butter or margarine, melted 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 c. sugar 1 tsp. vanilla 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted and cooled 3 eggs 1 1/2 c. strawberries
What to do:
1. HEAT oven to 325°F. 2. MIX cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min. 3. BEAT cream cheese, sugar and vanilla with mixer until blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. 4. BAKE 45 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Top with strawberries.
