Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of prepared pan. Bake 10 min.
Beat cream cheese, sugar, flour and vanilla with mixer until 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 min. or until centre is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan; top with berries.
Kraft Kitchen Tips!
How to Press Crumb Mixture Into Pan To Make Crust
Use bottom of dry measuring cup to press crumb mixture onto bottom of pan.
Add 1/4 cup hazelnut-flavoured liqueur to cream cheese mixture along with the melted chocolate.
Garnish cheesecake with sifted icing sugar before topping with mixed fresh berries instead of blueberries.
Calories From Fat
% Daily Value
Fat 32 g
Saturated fat 19 g
Cholesterol 130 mg
Sodium 390 mg
Carbohydrate 37 g
Fibre 2 g
Sugars 29 g
Protein 8 g
Makes 16 servings, 1 piece (134 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.