Black Forest Cheesecake
Christine Helmbrecht
ingredients
- 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 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
directions
- 1
Preheat oven to 325 degrees. Line 13x9 inch 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 minutes.
- 2
Beat cream cheese, sugar and vanilla in large bowl with 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.
- 3
Bake 40 minutes or until center is almost set. Cool. Refrigerate at least 4 hours or overnight. List cheesecake from pan, using foil handles. Top with whipped topping and pie filling. Store any leftover cheesecake in refrigerator.
Source: Christine
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