PREP: 30 MINUTES PLUS REFRIGERATING
BAKE: 1 HOUR

Ingredients:

Crust

12 OREO Chocolate Creme Chocolate Sandwich Cookies, crushed

Filling:

• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, Softened
• 1 cup sugar
• 1 tsp. vanilla
• 1 pkg. (8 oz.) BAKER'S Semi-Sweet Baking Chocolate Squares, melted, slightly cooled

• 4 eggs
• 20 OREO Chocolate Creme Chocolate Sandwich Cookies, quartered

Directions:

CRUST:

PRESS crushed cookie crumbs onto bottom of 9-inch springform pan. Bake at 325°F for 10 minutes if using a silver springform pan. (Bake at 300°F for 10 minutes if using a dark springform pan.)

FILLING:

MIX cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Blend in melted chocolate. Add eggs, mixing on low speed just until blended. Gently stir in 1-1/2 cups of the quartered cookies. Pour over crust. Sprinkle with remaining quartered cookies. BAKE at 325°F for 1 hour or until center is almost set if using a silver springform pan. (Bake at 300°F for 1 hour or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

Makes 12 servings.

HOW TO PRESS CRUMBS INTO PAN:

Use bottom of straight-sided glass to evenly press cookie crumb mixture onto bottom or springform pan.