This was my first attempt at a chocolate cheesecake. And I’ve now made it twice. It is so rich and delicious, Everyone who tried it loved it. It did crack a little but honestly it is so good no one complained about the imperfection.

This recipe is definitely a keeper. I think it might be incredible with some nice rip strawberries alongside on a warm evening.

Chocolate Cheesecake                               

From Kraft Foods

24 Oreo Cookies – crushed

1/4 Cup Melted Butter

4 – 8 Ounce Packages Cream Cheese – softened

1 Cup Sugar

2 Tablespoons Flour

1 Teaspoon Vanilla

1 Package (8 squares) Semi-Sweet Chocolate – melted and slightly cooled

4 Eggs

 

Preheat Oven to 325 degrees.

Mix cookie crumbs and butter and press into large springform pan that has been sprayed with no-stick spray.

Beat the cream cheese, flour, sugar, and vanilla. Once well mixed add chocolate and continue mixing. Add eggs 1 at a time mixing each one in completely on low speed. Pour into pan.

Bake for 45 minutes or until center is almost set – check with a light touch. Cool totally and refrigerate at least 4 hours before serving.