Ingredients:
- 24 OREO® Double Stuf cookies, crushed
- 1/4 cup butter, melted
- 32 ounces cream cheese, softened
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon pure vanilla extract
- 8 ounces dark chocolate, melted and slightly cooled
- 4 eggs
Preheat oven to 325F degrees. Mix crumbs and butter. Press onto bottom of 13×9-inch foil-lined pan. Bake for 10 minutes.
Beat cream cheese, sugar, flour and vanilla with mixer until well blended. Add chocolate and mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 45 minutes or until center is almost set. Cool completely. Refrigerate 4 hours; use foil to lift cheesecake from pan. Serves about 16 people. Garnish with powdered sugar and berries just before serving.
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