Oreo 100th Anniversary Recipes: Cherry-Glazed Black Bottom Cheesecake

What You Need

18

 OREO Cookies, finely crushed (about 1-1/2 cups)

2

Tbsp. butter, melted

4

pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened

1-1/2

cups sugar, divided

1

tsp. vanilla

4

 eggs

6

squares BAKER'S Semi-Sweet Chocolate, melted, cooled slightly

2

tsp. cornstarch

1/2

cup water

2

cups pitted frozen cherries

1

tsp. Mexican cinnamon (canela)

Make It

HEAT oven to 325ºF.
MIX cookie crumbs and butter; press onto bottom of 9-inch springform pan.
BEAT cream cheese, 1 cup sugar and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Reserve 3 cups batter. Add melted chocolate to remaining batter; mix well. Pour over crust. Carefully spoon reserved batter over chocolate batter.
BAKE 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
MEANWHILE, mix cornstarch and water in medium saucepan. Stir in remaining sugar. Add cherries; stir. Bring to boil on medium-high heat, stirring constantly; cook and stir on medium heat 2 min. or until sugar is dissolved and sauce is thickened. Stir in cinnamon. Cool completely. Refrigerate until ready to spoon over cheesecake just before serving.

Kraft Kitchens Tips

Size-Wise

Sweets can be part of a balanced diet but remember to keep tabs on portions.

Make Ahead

Cheesecake and cherry topping can be refrigerated overnight. Spoon cherry topping over cheesecake just before serving.

 

Source: Kraft Recipes

http://www.kraftrecipes.com/recipes/cherry-glazed-black-bottom-cheesecake-123286.aspx