Layered Black and White Cheesecake

1. 1

   Let cheesecake batter stand at room temperature 1 hour.

2. 2

   Mix base cake and butter; press onto bottoms of 4 (9-inch) springform pans (or onto bottom of 1 [9-inch] springform pan for trial recipe), adding 13 oz.

3. 3

   base mixture to each pan.

4. 4

   Bake in 325 degrees F standard oven 8 min.

5. 5

   Cool.

6. 6

   Meanwhile, bring cream to boil in saucepan.

7. 7

   Pour over bittersweet chocolate in bowl; stir until chocolate is completely melted.

8. 8

   Cool.

9. 9

   Combine 8 lb.

10. 10

    cheesecake batter (or 2 lb.

11. 11

    cheesecake batter for trial recipe) and ganache; stir in OREO Pieces.

12. 12

    Pour 1.25 lb.

13. 13

    of the chocolate batter over each crust; freeze 10 min.

14. 14

    or until top of layer is firm to the touch.

15. 15

    Cover with 1 lb.

16. 16

    of the remaining (plain) cheesecake batter; freeze 10 min.

17. 17

    or until top of layer is firm to the touch.

18. 18

    Top with remaining chocolate batter.

19. 19

    Place in water bath, using separate water-filled pan for each cheesecake.

20. 20

    (See directions on tub of Cheesecake Batter for how to prepare water baths.)

21. 21

    Bake 1 hour 55 min.

22. 22

    to 2 hours 5 min.

23. 23

    or until centers are almost set; cool completely.

24. 24

    Refrigerate several hours or overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.