Chocolate Chip-Pecan Cheesecake

1. 1

   Mix OREO Pieces, sugar and butter until well blended.

2. 2

   Press firmly onto bottom and 1-1/2 inches up side of each of 4 (9-inch) springform pans; refrigerate until ready to use.

3. 3

   Pour milk into 12- or 20-quart mixer bowl.

4. 4

   Add cheesecake mix.

5. 5

   Beat with electric mixer fitted with wire whip attachment on low speed 30 seconds.

6. 6

   Scrape bowl.

7. 7

   Add pecans and chocolate chips.

8. 8

   Beat on medium speed 2 minutes.

9. 9

   DO NOT OVERBEAT.

10. 10

    Pour 1-1/4 quarts (5 cups) of the batter into each prepared crust.

11. 11

    Refrigerate at least 1 hour.

No nutritional information available.

No additional tips available.