Ingredients
- 1-1/2 cups HONEY MAID Graham Cracker Crumbs
- 1/4 cup butter, melted
- 2 Tbsp. sugar
- 2 pkg. (4 oz. each) semi-sweet baking chocolate, divided
- 4 pkg. (8 oz. each) brick cream cheese, softened
- 1/2 cup sugar
- 1 tsp. vanilla
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Instructions
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, butter and 2 Tbsp. sugar; press onto bottom of pan. Refrigerate while preparing filling.
- Melt 6 oz. chocolate as directed on package; cool slightly. Beat cream cheese, 1/2 cup sugar and vanilla in large bowl with mixer until well blended. Stir in whipped topping with whisk. Pour half into medium bowl; stir in melted chocolate. Pour over crust; cover with remaining plain batter. Melt remaining chocolate; drizzle over batter.
- Refrigerate 3 hours or until firm. Use foil handles to remove cheesecake from pan before cutting to serve.
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