Philadelphia Double-Chocolate Cheesecake

• 24 Oreo cookies, crushed (about 2 cups)
• 1/4 cup butter (1/2 stick) or 1/4 cup margarine (1/2 stick)
• 4 (8 ounce) packages Philadelphia Cream Cheese, softened
• 1 cup sugar
• 2 tablespoons flour
• 1 teaspoon vanilla
• 1 (8 ounce) package baker's semi-sweet baking chocolate (8 squares)
• 4 eggs
• 1/2 cup blueberries

1. HEAT oven to 325u0b0F.
2. MIX crumbs and butter; press onto bottom of 13x9-inch foil-lined pan. Bake 10 minute.
3. BEAT cream cheese, sugar, flour and vanilla with mixer until well 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 minute or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil to lift cheesecake from pan. Top with berries.
5. Size-Wise: Need a sweet treat to serve a crowd? Try this tasty, chocolatey dessert! Since it serves 16 people, it easily fits the bill.
6. How to Press Crumb Mixture Into Pan To Make Crust: Use bottom of dry measuring cup to press crumb mixture onto bottom of pan.
7. Special Extra: Add 1/4 cup hazelnut-flavored liqueur with the melted chocolate.
8. Special Extra: Garnish with sifted powdered sugar and mixed berries just before serving.
9. Nutrition Information Per Serving: 440 calories, 31g total fat, 18g saturated fat, 1g trans fat, 135mg cholesterol, 340mg sodium, 36g carbohydrate, 2g dietary fiber, 27g sugars, 7g protein, 15%DV vitamin A, 0%DV vitamin C, 6%DV calcium, 10%DV iron.

cookies, butter, cream cheese, sugar, flour, vanilla, chocolate, eggs, blueberries

Taken from www.food.com/recipe/philadelphia-double-chocolate-cheesecake-449804 (may not work)