Chocolate Cheesecake Squares

Source:  Kraft Magazine

24  OREO Cookies, finely crushed (about 2 cups)

1/4 cup  butter or margarine, melted

 4 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened                 
1 cup  sugar
2 Tbsp.  flour
1 tsp.  vanilla                 

2 pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted, cooled

4  eggs

1/2 cup  blueberries

       

HEAT oven to 325ºF.

LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of prepared pan. Bake 10 min.

BEAT cream cheese, sugar, flour and vanilla with mixer until blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting into pieces. Serve topped with berries.