Ribbon Bar Cheesecake

• 30 OREO Cookies, crushed
• 1/2 cup butter, melted
• 1/4 cup chopped PLANTERS Pecans
• 1/4 cup BAKER'S ANGEL FLAKE Coconut
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup sugar
• 4 eggs
• 1/2 cup whipping cream
• 1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into pieces

1. Heat oven to 350 degrees F.
2. Mix crushed cookies, butter, nuts and coconut; press onto bottom of 13x9-inch pan.
3. Refrigerate while preparing filling.
4. Beat cream cheese and sugar in large bowl with mixer until blended.
5. Add eggs, 1 at a time, mixing on low speed after each just until blended.
6. Pour over crust.
7. Bake 40 min.
8. or until center is almost set.
9. Cool.
10. Refrigerate 3 hours.
11. Cook whipping cream and chocolate in saucepan on low heat until chocolate is completely melted and mixture is well blended, stirring occasionally.
12. Pour over cheesecake.
13. Refrigerate 15 min.
14. or until chocolate is firm.

oreo cookies, butter, pecans, s angel, philadelphia cream cheese, sugar, eggs, whipping cream, chocolate

Taken from www.kraftrecipes.com/recipes/ribbon-bar-cheesecake-98313.aspx (may not work)