pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1
cup sugar
2
tbsp flour
1
tsp vanilla
2
pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted, cooled
4
eggs
1/2
cup blueberries
Directions
1.
HEAT oven to 325oF.
2.
LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of prepared pan. Bake 10 min.
3.
BEAT cream cheese, sugar, flour and vanilla with mixer until blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
4.
BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting into pieces. Serve topped with berries.
5.
SPECIAL EXTRA
6.
Add 1/4 cup hazelnut-flavored liqueur with the melted chocolate.
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