CHOCOLATE TRUFFLE
CHEESECAKE
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| Prep
Time: 30 min. | Cooking
time: 1 hour, 5 min. | Serves:
12 |
CRUST
1/2
cups finely crushed chocolate sandwich cookies | | 2
Tablespoons PARKAY Spread Sticks, melted |
FILLING | 3
(8 oz) PHILADELPHIA BRAND, Cream Cheese, softened | | 1
cup sugar | | 1
teaspoon vanilla | | 3
eggs | | 8
squares, BAKER'S Semi-Sweet Chocolate, melted, slightly cooled |
Heat Oven - 325 degrees
F
CRUST
*Mix
crumble and PARKAY spread: press onto bottom of 9 inch springform pan, bake 10
minutes |
FILLING
*Beat
cream cheese, vanilla at medium speed with electric mixer until well blended.
Add
eggs, 1 at a time, mixing at low speed after each addition, just until blended.
Blend
in melted chocolate, pour over crust. *Bake
60 - 63 minutes or until center is almost set.
Run knife or metal spatula around rim of
pan to loosen cake; cool before removing rim of pan.
Refrigerate 4 hours or overnight.
Serve
with Creamy Raspberry Sauce if desired.
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