- 2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- 2 egg
- 3 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, melted, cooled slightly
- 1 OREO Pie Crust (6 oz.)
- 4 fresh strawberries, halved
- 1/2 cup thawed COOL WHIP Whipped Topping
- Preheat oven to 350 degrees F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating on low speed after each addition just until blended.
- Remove 1 cup of the batter to small bowl; stir in melted chocolate. Pour into crust; top with remaining plain batter. Refrigerate 3 hours or overnight. Top with whipped topping and strawberries just before serving. Store leftover cheesecake in refrigerator.
- Bake 40 minutes or until center is almost set. Cool.