- 18 oreo cookies – finely crushed
- 2 tbsp butter – melted
- 3 pkg Philadelphia Brick Cream Cheese – softened
- 1 cup sugar
- 1 tsp vanilla
- 1 pkg semi sweet chocolate chips – melted and slightly cooled
- 3 eggs
- 1 cup thawed Cool Whip Topping
- 1-2 cups raspberries
Heat oven to 325F. Mix cookie crumbs and butter; press into bottom of 9″ spring-form pan. Beat cream cheese, sugar and vanilla in large bowl. Add chocolate, mix well. Add eggs 1 at a time mixing on low speed until just blended. Pour over crust.
Bake 45 to 50 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.
Refrigerate for 4 hours. Top with Cool Whip and Raspberries.