PHILADELPHIA Double-Chocolate Cheesecake

1. 1

   Heat oven to 325 degrees F.

2. 2

   Line 13x9-inch pan with Reynolds Wrap Aluminum Foil, with ends of foil extending over sides.

3. 3

   Mix cookie crumbs and butter; press onto bottom of prepared pan.

4. 4

   Bake 10 min.

5. 5

   Beat cream cheese, sugar, flour and vanilla with mixer until blended.

6. 6

   Add chocolate; mix well.

7. 7

   Add eggs, 1 at a time, mixing on low speed after each just until blended.

8. 8

   Pour over crust.

9. 9

   Bake 45 min.

10. 10

    or until center is almost set.

11. 11

    Cool completely.

12. 12

    Refrigerate 4 hours.

13. 13

    Use foil handles to lift cheesecake from pan before cutting into pieces.

14. 14

    Serve topped with berries.

* Per serving · 4 servings · Values may vary.

No additional tips available.