PHILADELPHIA Double-Chocolate Cheesecake

PHILADELPHIA Double-Chocolate Cheesecake

40 Reviews 4 Pics
  • Prep

    20 m
  • Ready In

    5 h 5 m
Recipe by  PHILADELPHIA Cream Cheese

“Crushed chocolate sandwich cookies form the base of this creamy, chocolatey cheesecake topped with blueberries.”

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Adjust Servings

Original recipe yields 16 servings



  1. Heat oven to 325 degrees F.
  2. Mix crumbs and butter; press onto bottom of 13x9-pan lined with foil. Bake 10 min.
  3. Beat cream cheese, sugar, flour and vanilla with mixer until blended. Add chocolate; mix well.
  4. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust.
  5. Bake 45 minutes or until center is almost set. Cool. Refrigerate 4 hours. Use foil to lift cheesecake from pan. Top with berries.

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Reviews (40)

Rate This Recipe


OMGOSH! Absolutely YUMMY Goodness! To help lighten the caloric load, I used the less fat Philly Cream Cheese, and seeing as I was L-A-Z-Y and not wanting to crush oreas (why waste a perfectly good cookie?) I bought already crushed oreo crumbs. I cut the recipe in half as I didn't need a 13x9 cheesecake to eat! :) For those wanting to know the equivalent of already crushed crumbs, I used 1 3/4 Cups for an 8x8 glass pan and used 1/4 cup melted butter. I also used parchment paper versus foil (my preference). Tip-pour the melted butter in first and let it cover the entire bottom, then put the crumbs in and press down all over to make an even surface. This is about one of the easiest cheesecake recipes around! and soooooo chocolately GOOD! ;) Thanks Philly!

Dylan's Mom

Dylan's Mom

WOW!! This is amazing! I made it exactly as the recipe goes & didn't change a thing. I will absolutely make this again!



This is YUMMY! However, I messed up and didn't melt the chocolate chips and just added them so it was more a chocolate chip cheesecake, but oddly enough, it was GREAT! I then melted an 8 oz. bag of milk chocolate chips and spread it all over the top. Once it was refrigerated, it hardened and was a great top crust. One other variation was that I used the entire bag of Oreos and not just 24. For both the semi-sweet and milk chocolate chips I used Ghiradelli brand.

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Amount Per Serving (16 total)

  • Calories
  • 412 cal
  • 21%
  • Fat
  • 28.5 g
  • 44%
  • Carbs
  • 37.3 g
  • 12%
  • Protein
  • 6.9 g
  • 14%
  • Cholesterol
  • 124 mg
  • 41%
  • Sodium
  • 374 mg
  • 15%

Based on a 2,000 calorie diet



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PHILADELPHIA Vanilla Mousse Cheesecake


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OREO Cheesecake