BESt LOVED EVER CHOCOLATE CHEESECAKE

Ingredients:

Quick Chocolate Crumb Crust (recipe follows) or purchase one

3 packages PHILADELPHIA Cream Cheese, softened

1 1/4   cups sugar

1 container (8 oz) dairy sour cream

2 teaspoons vanilla extract

1/2  cup unsweetened cocoa

2 tablespoons all-purpose flour

3  eggs

 Quick Chocolate Drizzle (recipe follows)

QUICK CHOCOLATE CRUMB CRUST:

Combine 1 cup chocolate wafer crumbs and 1/4 cup (1/2 stick) butter, press into bottom of a 9-inch pan.  Makes a 1 (9 inch) crust.

QUICK CHOCOLATE DRIZZLE:

Place 1/2 cup of SEMI-SWEET Chocolate Chips and 2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl.  Microwave at HIGH (100%) for 30 seconds.  If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted.

Directions:

1. Prepare Quick Chocolate Crumb Crust. Heat oven to 450 F.
2. Beat cream cheese and sugar until blended. Add sour cream and vanilla; beat until blended.  Beat in cocoa and flour. Add eggs, one at a time, beat just until blended.  Pour into crust.
3. Bake 10 minutes. Reduce oven temperature to 250 F; continue baking 40 minutes. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely, remove side of pan. Prepare quick Chocolate Drizzle; drizzle over top. Refrigerate 4 to 6 hours. Store covered in refrigerator.

Helpful Hint:

To easily crush chocolate wafer cookies, place them in a sealed ZIPLOC bag and press with a rolling pin.

Smile* and say CHEESECAKE

Yield:

makes 12 servings