Prep Time: 15 min Total Time: 4 hr 5 min Makes: 12 servings
1-1/4 cups OREO Chocolate Cookie Crumbs
1/4 cup (1/2 stick) butter, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
3 eggs
4 squares BAKER'S Premium White Baking Chocolate, melted
1/2 cup dried cranberries
1 tsp. grated orange peel
1/4 cup (1/2 stick) butter, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
3 eggs
4 squares BAKER'S Premium White Baking Chocolate, melted
1/2 cup dried cranberries
1 tsp. grated orange peel
MIX crumbs and butter. Press firmly onto bottom of 9-in. springform pan.
BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing just until blended after each addition. Stir in white chocolate, cranberries and orange peel; pour over crust.
BAKE at 350°F for 45 to 50 min. or until center is almost set if using a silver springform pan (Or, bake at 325°F for 45 to 50 min. if using a dark nonstick springform pan.) Cool completely. Refrigerate 3 hours or overnight. Garnish with thawed COOL WHIP Whipped Topping, orange slices, additional dried cranberries and additional grated white chocolate, if desired.
From Kraft Food
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