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  •   OREO Crust
  • 2-3/4 lb. OREO Small Cookie Pieces
  • 4 oz. butter, melted
  •   Cookie Layer
  • 2 lb. plus 2 oz. bittersweet baking chocolate, chopped
  • 10 oz. unsweetened baking chocolate, chopped
  • 6 oz. butter
  • 2 lb. cheesecake batter, prepared
  • 1-3/4 lb. sugar
  • 17 fl oz eggs
  • 2 fl oz light corn syrup
  • 1 fl oz vanilla
  • 6 oz. cake flour
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt


Nutritional facts are based on a single serving
Calories 340
Total fat 20g
Saturated fat 11g
Cholesterol 65mg
Sodium 210mg
Carbohydrate 41g
Dietary fiber 3g
Sugars 28g
Protein 5g
Calcium 4%DV
Iron 15%DV


  1. OREO  Crust: Combine OREO Pieces and butter; press onto bottoms of 2 parchment paper-lined half-sheet pans. Set aside.
  2. Cookie  Layer: Cook chocolate squares and butter in double boiler over simmering water until chocolates are completely melted, stirring frequently. Remove top part of double boiler from heat; cool chocolate to 115ºF to 120ºF.
  3. Spoon  cheesecake batter into pastry bag fitted with 1/4-inch-round tip; set aside. Beat sugar, eggs, corn syrup and vanilla with mixer fitted with paddle attachment on high speed until thick and lemon colored. Add chocolate; mix well. Gradually add combined dry ingredients, beating after each addition until well blended; pour over OREO Crusts.
  4. Insert  tip of filled pastry bag just below surface of chocolate batter in pan; pipe half the batter, in swirling motion, into chocolate batter.
  5. Bake  in 325ºF standard oven 18 to 22 min. or until fillings are almost set in centers. Cool completely before cutting to serve.
  6. Note

    For best results, spoon the Cheesecake Batter into the pastry bag before starting to prepare the Cookie Layer. This will allow you to pipe the Cheesecake Batter into the chocolate batter as soon as it is poured over the crusts. If you wait too long, the chocolate batter could begin to set up, making swirling difficult.

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