Philadelphia Double-Chocolate Cheesecake
Philadelphia chickens is a book/music cd combination by sandra boynton and michael ford, published in 2002.
Recipe Summary Philadelphia Double-Chocolate Cheesecake
Crushed chocolate sandwich cookies form the base of this creamy, chocolatey cheesecake topped with blueberries.Ingredients | Philadelphia Chickens Book And Cd24 each OREO Cookies, crushed¼ cup butter or margarine, melted4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened1 cup sugar2 tablespoons flour1 teaspoon vanilla1 (8 ounce) package BAKER'S Semi-Sweet Chocolate, melted4 large eggs eggs½ cup blueberriesDirectionsHeat oven to 325 degrees F.Mix crumbs and butter; press onto bottom of 13x9-pan lined with foil. Bake 10 min.Beat cream cheese, sugar, flour and vanilla with mixer until blended. Add chocolate; mix well.Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust.Bake 45 minutes or until center is almost set. Cool. Refrigerate 4 hours. Use foil to lift cheesecake from pan. Top with berries.Size-Wise: Need a sweet treat to serve a crowd? Try this rich, chocolatey dessert! Since it serves 16 people, it easily fits the bill.How to Press Crumb Mixture Into Pan To Make Crust: Use bottom of a dry measuring cup to evenly press cookie crumb mixture onto bottom of pan.Special Extra: Add 1/4 cup hazelnut liqueur with the melted chocolate.Info | Philadelphia Chickens Book And Cdprep: 20 mins additional: 4 hrs 45 mins total: 5 hrs 5 mins Servings: 16 Yield: 16 servings
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