Double-Chocolate Cheesecake

• 4 tubs PHILADELPHIA Cheesecake Batter
• 1-1/2 qt. graham cracker crumbs
• 1 cup sugar
• 1-3/4 cups butter, melted
• 1 qt. heavy cream
• bittersweet chocolate, chopped

1. Let cheesecake batter stand at room temperature 1 hour.
2. Mix graham crumbs, sugar and butter; press onto bottoms of 4 (9-inch) springform pans (or onto bottom of 1 9-inch springform pan for trial recipe), adding 11 oz.
3. crumb mixture to each pan.
4. Bake in 325 degrees F standard oven 10 min.
5. Cool.
6. Meanwhile, bring cream to boil in saucepan.
7. Pour over chopped chocolate in bowl; stir until completely melted.
8. Cool.
9. Combine cheesecake batter and 2.25 lb.
10. ganache (or 9 oz.
11. ganache for trial recipe); pour evenly over crusts.
12. Place in water bath, using separate water-filled pan for each cheesecake.
13. (See directions on tub of Cheesecake Batter for how to prepare water baths.)
14. Bake 1 hour 25 min.
15. to 1 hour 40 min.
16. or until centers are almost set; cool completely.
17. Heat remaining ganache until of spreadable consistency; pour 9.7 oz.
18. over each cheesecake.
19. Refrigerate several hours or overnight.

batter, graham cracker crumbs, sugar, butter, heavy cream, bittersweet chocolate

Taken from www.kraftrecipes.com/recipes/double-chocolate-cheesecake-127116.aspx (may not work)