Press combined crumbs and butter onto bottom of 9-inch springform pan.
Beat cream cheese, sugar and vanilla with mixer until well blended. Add chocolate; mix well.
Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 45 to 50 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
Kraft Kitchen Tips!
Dust entire surface of cooled cheesecake with unsweetened cocoa powder using a wire mesh strainer, if desired. For a festive Valentine's Day garnish, create a heart-shaped design by topping dusted cheesecake with heart-shaped stencil and sprinkling with icing sugar.
Prepare using Baker's Bittersweet Chocolate. Garnish with a sprinkling of icing sugar just before serving.
If using a dark nonstick springform pan, reduce oven temperature to 300ºF.
Dessert can be part of a balanced diet but remember to keep tabs on portions.
How to Bake Cheesecake in 13x9-Inch Pan
Mix crust ingredients as directed; press onto bottom of 13x9-inch pan. Set aside. Prepare batter as directed, using 4 eggs, increasing cream cheese to 4 pkg. (250 g each) and increasing the sugar to 1 cup. Keep measures of all other ingredients the same. Pour over crust. Refrigerate as directed. Makes 16 servings.
Calories From Fat
% Daily Value
Total fat 24 g
Saturated fat 15 g
Cholesterol 95 mg
Sodium 290 mg
Total carbohydrate 29 g
Dietary fibre 2 g
Sugars 23 g
Protein 6 g
Makes 16 servings, 1 piece (93 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.