Triple-Chocolate Cheesecake


Good things always seem to come in threes. In this case, it's three kinds of chocolate in your newest go-to cheesecake.
20 min
5 hr 45 min

16 servings

What You Need

24          OREO Cookies, crushed (about 2 cups)

2            Tbsp.  butter or margarine, melted

1-1/2      pkg.  (4 oz. each) BAKER'S White Chocolate (6 oz.), divided

4            pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened, divided

1            cup  sugar, divided

1/2         tsp.  vanilla

3            eggs

3            oz.  BAKER'S Semi-Sweet Chocolate, divided

1            tub  (8 oz.) COOL WHIP Whipped Topping, thawed

Make It

HEAT oven to 325ºF.
MIX cookie crumbs and butter; press onto bottom of 9-inch springform pan. Melt 5 oz. white chocolate as directed on package; cool slightly.
BEAT 3 pkg. cream cheese, 3/4 cup sugar and vanilla with mixer until well blended. Add melted white chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
BAKE 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely. Meanwhile, melt 2 oz. semi-sweet chocolate; cool.
BEAT remaining cream cheese and sugar in large bowl until well blended. Add melted semi-sweet chocolate; mix well. Whisk in COOL WHIP; spread over cheesecake. Refrigerate 4 hours. Garnish with chocolate curls from remaining white and semi-sweet chocolate. 


Size Wise
Need a sweet treat to serve a crowd? Try this chocolatey dessert! Since it serves 16 people, it easily fits the bill.
Substitute foil-lined 13x9-inch pan for the springform pan. Mix crust ingredients as directed. Press onto bottom of prepared pan; cover with prepared filling. Bake 45 min. or until center is almost set. Cool completely in pan. Spread with COOL WHIP mixture. Refrigerate 4 hours. Use ends of foil to remove cheesecake from pan before cutting to serve.
How to Shave Chocolate
Warm 1 oz. chocolate by microwaving it on HIGH for a few seconds or just until you can smudge the chocolate with your thumb. Hold chocolate steadily, then draw a vegetable peeler slowly over the chocolate to form shavings. Repeat with remaining chocolate.