Chocolate and Raspberry 1: Chocolate Raspberry Cheesecake

mmmmmm.... two of my favorite things, chocolate and cheesecake, made with an oreo crust and a luscious filling made with none other than Philadelphia cream cheese and chocolate. Topped of with a tangy raspberry sauce gives you the perfect dessert for any occasion.

Ingredients:

24 OREO Cookies, crushed (about 2 cups, crushed in the food processor)

1/4 cup (1/2 stick) butter or margarine, melted

32 oz (900g -4 packages) PHILADELPHIA Cream Cheese, softened

1 cup sugar

2 Tbsp. flour

1 tsp. vanilla

1 pkg. (8 oz, 225g) BAKER'S Semi-Sweet Chocolate, melted, slightly cooled

4 eggs

Frozen Raspberries

Instructions:

HEAT oven to 325ºF.

Mix the crumbs and butter; press onto bottom of 13x9-inch foil-lined pan. Bake 10 min.

Beat cream cheese, sugar, flour and vanilla with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil to lift cheesecake from pan.

Blend the raspberries until smooth, the texture of a sorbet.

Refridgerate sauce until ready to serve cheesecake.

adapted from kraftfoods.com