PHILADELPHIA Triple-Chocolate Cheesecake

1. 1

   Heat oven to 325 degrees F.

2. 2

   Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan.

3. 3

   Melt 5 oz.

4. 4

   white chocolate as directed on package; cool slightly.

5. 5

   Beat 3 pkg.

6. 6

   cream cheese, 3/4 cup sugar and vanilla with mixer until blended.

7. 7

   Add melted white chocolate; mix well.

8. 8

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

9. 9

   Pour over crust.

10. 10

    Bake 50 to 55 min.

11. 11

    or until center is almost set.

12. 12

    Run knife around rim of pan to loosen cake; cool completely.

13. 13

    Meanwhile, melt 2 oz.

14. 14

    semi-sweet chocolate; cool.

15. 15

    Beat remaining cream cheese and sugar in large bowl until blended.

16. 16

    Add melted semi-sweet chocolate; mix well.

17. 17

    Whisk in COOL WHIP; spread over cheesecake.

18. 18

    Refrigerate 4 hours.

19. 19

    Meanwhile, make chocolate curls from remaining white and semi-sweet chocolates.

20. 20

    Garnish cheesecake with chocolate curls before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.