Chocolate Cheesecake

• Crust
• 1 qt. vanilla creme-filled chocolate sandwich cookies, finely crushed
• 1/2 cup unsalted butter, melted
• Filling
• 4 pouches PHILADELPHIA Cheesecake Batter
• 1-1/4 qt. semi-sweet chocolate chips, melted, cooled

1. For Crust: Mix ingredients.
2. Press 1-1/3 cups firmly onto bottoms of each of 4 (9-inch) springform pans (or 1 pan for trial recipe).
3. Bake in 325F standard oven 10 min.
4. ; cool.
5. For each cheesecake: Mix 1 pouch Cheesecake Batter and 8 oz.
6. chocolate until well blended.
7. Pour onto 1 prepared crust.
8. Place each pan on large sheet of foil; wrap foil tightly around side of pan.
9. Place each pan on a cooling rack set inside a full hotel pan.
10. Fill each hotel pan with 1 gal.
11. hot water.
12. Bake in 325F standard oven 1 hour 25 min.
13. to 1 hour 40 min., or until centers are almost set.
14. Run knife or metal spatula around rims of pans to loosen cake; cool before removing rims of pans.
15. Refrigerate 4 hours or overnight.

crust, vanilla creme, unsalted butter, filling, pouches philadelphia, semisweet chocolate chips

Taken from www.kraftrecipes.com/recipes/chocolate-cheesecake-155110.aspx (may not work)