Silky Chocolate Cheesecake

1. 1

   Heat oven to 325F.

2. 2

   Mix cookie crumbs, sugar and butter until well blended; press onto bottom and 1-1/2 inches up side of 9-inch springform pan.

3. 3

   Microwave 6 chocolate in microwaveable bowl on HIGH 2 min.

4. 4

   or until melted, stirring after each minute.

5. 5

   Blend next 4 ingredients in blender until smooth.

6. 6

   With blender running, gradually add cream cheese through opening at top of blender, blending until smooth.

7. 7

   Blend in melted chocolate.

8. 8

   Pour into crust.

9. 9

   Bake 50 to 55 min.

10. 10

    or until center is almost set.

11. 11

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

12. 12

    Refrigerate cheesecake 4 hours.

13. 13

    When ready to serve cheesecake, melt remaining chocolate; drizzle over cheesecake.

* Per serving · 4 servings · Values may vary.

No additional tips available.