Chocolate Bliss Cheesecake

 Jeremy's uncle Ed and his wife Angie and his brother Alaric and his wife Lynn came to us for dinner tonight. I wanted to prepare nice meal for them so I prepared everything Friday night and cooked them Saturday. My menu was Lentil Soup, spinach pasta bake, Turkish meatballs with tomato sauce, hummus, spinach with garlic yogurt, Greek salad, zucchini patties and cheesecake. I  found this cheesecake recipe from Baker's semi-sweet baking chocolate squares box. I wanted to garnish with raspberries but I forgot to buy them. I couldn't go to grocery again. It was very delicious and they loved it without raspberries. 

Ingredients

18 OREO Chocolate Sandwich Cookies, finely crushed
2 tablespoons butter or margarine, melted
3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 teaspoon vanilla
8 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, melted, cooled slightly
3 eggs

Directions

Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix cookie crumbs and butter; press firmly onto bottom of pan.
Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
Bake 55 min. to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.