Philadelphia Double Chocolate Cheesecake

Do you love ordering cheesecakes from cafes or bakery shops? If yes, this recipe by Philadelphia Cream Cheese is for you. It is actually super easy to make and only requires a handful of ingredients. You don’t need to spend a lot of money just for one slice, as you can have the whole cake for yourself at a cheaper price. It’s rich, perfectly sweet, and smooth.

RELATED: Easy No-Bake Tangerine Cheesecake Recipe

There are tons of flavors to choose from, but if you are a chocolate lover like me, I highly suggest you try this Philadelphia double chocolate cheesecake. The deep chocolate flavor complements well with the tanginess and creaminess of cream cheese. It also has this delicious crust made from Oreo cookies that is the perfect contrast to the smooth texture.

For more cheesecake recipes, check these out: No-Bake Milk Chocolate Cheesecake Dessert, Easy Espresso Cheesecake Recipe, Easy Salted Caramel Cheesecake Recipe

Easy Philadelphia Double Chocolate Cheesecake Ingredients

• 24 Oreo cookies
• 1/2 stick of butter (1/4 cup), melted
• 4 packages (8 oz each) of Philadelphia cream cheese ( room temperature)
• 1 package of eight squares of baker semi-sweet chocolate
• 1 cup of sugar
• 2 tablespoons of flour
• 1 teaspoon of vanilla
• 4 eggs
• fresh berries

Note: if your cheesecake is hard, place it in a microwave-safe bowl and microwave for 1 minute

How to Make Double Chocolate Cheesecake

Step 1:

Preheat your oven to 325F. Line a 13 x 9 inch baking pan with foil, leaving extra foil over the sides.

Step 2:

Place 24 Oreo in a food processor and blend until they form into crumbs. If you don’t have a food processor, you can also use a zip lock bag and crush using a rolling pin.

Step 3:

Add the butter and crumbs in a bowl and mix them together. Transfer to the prepare pan and press onto the bottom. Bake for 10 minutes.

Step 4:

Add the chocolate in a microwave safe bowl and melt on high for 1.5 minutes stirring after 1 minute. Stir for 1 minute until completely melted and let it cool.

Step 5:

In the bowl of the food processor, add the softened cream cheese, 1 cup of sugar, 2 tablespoons of flour, and 1 teaspoon of vanilla. Beat the cream cheese until everything is well blended.

Step 6:

When the chocolate is slightly cooled, slowly pour into the cream cheese mixture and mix well.

Step 7:

Add the eggs one at a time, mixing on low speed until they are just blended. Make sure not to over mix.

Step 8:

Pour the cheesecake filling over the crust and spread evenly. Bake for 45 minutes until the center is almost set. Let it cool completely before refrigerating it for at least 4 hours or overnight.

Step 9:

Remove from the pan by lifting the sides of the foil. Slice and serve with fresh berries on top.

Philadelphia Double Chocolate Cheesecake