PHILADELPHIA Black Forest Cheesecake

Prep Time: 15 min
Total Time: 4 hr 55 min
Makes: 16 servings, one piece each

20 OREO Chocolate Sandwich Cookies, crushed (about 2 cups)
3 Tbsp. butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
6 squares BAKER'S Semi-Sweet Baking Chocolate, melted
4 eggs
2 cups thawed COOL WHIP Whipped Topping
1 can (21 oz.) cherry pie filling

PREHEAT oven to 325ºF. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix cookie crumbs and butter; press firmly onto bottom of prepared pan. Bake 10 min.

BEAT cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream and chocolate; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE 40 min. or until center is almost set. Cool. Refrigerate at least 4 hours or overnight. Lift cheesecake from pan, using foil handles. Top with whipped topping and pie filling. Store any leftover cheesecake in refrigerator.

Tip From Lizzy:

Size-Wise
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.

Nutrition (per serving)
Calories
490
Total fat
33g
Saturated fat
20g
Cholesterol
145mg
Sodium
330mg
Carbohydrate
44g
Dietary fiber
2g
Protein
7g
Vitamin A
20%DV
Vitamin C
4%DV
Calcium
8%DV
Iron
8%DV

~Lizzy~