DOUBLE CHOCOLATE LAYER CHEESECAKE
- 2 pkg. (8 oz. each) Philadelphia brand cream cheese, softened
- 1/2 c. sugar
- 1/2 t. vanilla
- 2 eggs
- 3 squares Baker’s Semi-Sweet Chocolate, melted, slightly cooled
- 1 ready-to-use chocolate flavor crumb crust (6 oz. or 9 in.)
Mix cream cheese, sugar and vanilla with mixer on medium speed until blended. Add eggs; mix until blended. Stir melted chocolate into I cup of the batter.
Pour chocolate batter into crust. Top with plain batter.
Bake at 3500 for 40 minutes or until center is almost set. (Note: I bake on the second shelf from the bottom as the third shelf makes it too brown.) Cool. Refrigerate 3 hours or overnight. Makes 8 servings.
Note: This was the recipe for Philadelphia Cream Cheese’s 50th Anniversary. A few fresh strawberries on the top adds a nice touch.)