Ingredients:
18 Creme Filled Chocolate Snadwich Cookies (crushed- about 1 1/2 cups)
2 Tbsp Butter or Margarine (melted)
4 pkg (8oz each) Philly Cream Cheese (softened)
1 cup Granulated Sugar
2 Tbsp Flour
1 tsp Vanilla
8 oz Semi-Sweet Chocolate (melted and cooled slightly)
4 Eggs
1/2 cup Blueberries
1 Tbsp Powdered Sugar
Directions:
Heat oven to 325 degrees F. Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 minutes. Beat cream cheese, granulated sugar, flour and vanilla with mixer until well blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Bake 55 minutes to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with berries just before serving; sprinkle with blueberries and powdered sugar.
