Blueberry Cheesecake Bars
|Oreo Small Crunch Pieces||4 lb. [2 kg]||1-1/4 gal. [5 L]|
|butter, melted||12 oz. [340 g]||1-1/2 cups [375 mL]|
|Philadelphia Brick Cream Cheese, softened||9 lb. [4 kg]||-|
|sugar||3 lb. [1.7 kg]||1 qt. [1.1 L]|
|eggs||32 fl oz [1 kg]||16 each|
|fresh blueberries||2 lb. [1 kg]||1-1/4 qt. [1.25 L]|
|semi-sweet chocolate chips, melted||12 oz. [340 g]||1-1/3 cups [325 mL]|
|Oreo Small Crunch Pieces||1 lb. [510 g]||1-1/4 qt. [1.25 L]|
|butter, melted||3 oz. [85 g]||6 Tbsp. [90 mL]|
|Philadelphia Brick Cream Cheese, softened||2 lb. [1.1 kg]||-|
|sugar||15 oz. [425 g]||2 cups [500 mL]|
|eggs||8 fl oz [225 g]||4 each|
|fresh blueberries||8 oz. [225 g]||1-1/4 cups [312 mL]|
|semi-sweet chocolate chips, melted||3 oz. [85 g]||1/3 cup [75 mL]|
Mix 4 lb. (1.8 kg) of the Oreo Pieces (or 1 lb. [450 g] of the Oreo Pieces for trial recipe) and butter; press onto bottoms of 4 parchment-lined half-sheet pans (or onto bottom of 1 lined half-sheet pan for trial recipe).
Beat cream cheese and sugar in large bowl of mixer fitted with paddle attachment until well blended. Add eggs, 1 at a time, beating after each just until blended. Fold in blueberries. Pour over crusts. Sprinkle 2 oz. (60 g) of the remaining Oreo Pieces over batter in each pan.
Bake in 350°F-standard oven 45 to 50 min. or until centres are almost set. Cool completely. Refrigerate at least 4 hours or overnight.
Drizzle chocolate evenly over cheesecakes. Cut dessert in each pan into 32 bars. Keep refrigerated.
Kraft Kitchens Tips
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