- 1 1/4 cups OREO Baking Crumbs
- 1/4 cup butter, melted
- 3 (250 g) packages Philadelphia Brick Cream Cheese, softened
- 3/4 cup sugar
- 1 tablespoon vanilla
- 3 eggs
- 1/3 cup chopped pecans
- 1/3 cup chocolate syrup
- Heat oven to 350 degrees F.
- Mix crumbs and butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese and sugar in large bowl with mixer until well blended. Add vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 40 to 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim. Refrigerate 4 hours. Top with nuts and syrup just before serving.