Ancho-Chocolate Cheesecake

• 18 OREO Cookies, crushed (about 2 cups)
• 2 Tbsp. butter or margarine, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup sugar
• 2 Tbsp. ancho chile pepper powder
• 1-1/2 pkg. (4 oz. each) BAKER'S Bittersweet Chocolate (6 oz.), broken into pieces, melted
• 4 eggs

1. Heat oven to 325 degrees F.
2. Mix crumbs and butter; press onto bottom of 9-inch springform pan.
3. Beat cream cheese and sugar with mixer until blended.
4. Add pepper powder and chocolate; mix well.
5. Add eggs, 1 at a time, beating on low speed after each just until blended; pour over crust.
6. Bake 1 hour 10 min.
7. or until center is almost set.
8. Run knife around rim of pan to loosen cake; cool before removing rim.
9. Refrigerate 4 hours.

oreo cookies, butter, philadelphia cream cheese, sugar, ancho chile pepper powder, s bittersweet chocolate, eggs

Taken from www.kraftrecipes.com/recipes/ancho-chocolate-cheesecake-116073.aspx (may not work)