Philly Double-Chocolate Cheesecake - cooking recipe

Ingredients

18 cream-filled chocolate sandwich cookies, crushed (about 1-1/2 cups)
2 tablespoons butter, melted
4 (8 ounce) packages Philadelphia Cream Cheese, softened
1 cup granulated sugar
2 tablespoons flour
1 teaspoon pure vanilla extract
8 ounces semisweet chocolate, melted, cooled slightly
4 eggs
1/2 cup blueberries
1 tablespoon powdered sugar

Preparation

Preheat oven to 325 degrees.
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 until just blened. Pour over crust. [Note: only mix until combined and no longer}.
Bake 55 to 60 minutes or until center is almost set.
Immediately run knife around rim of pan to loosen cake. Cool before removing rim.
Refrigerate 4 hours. Top with berries and sprinkle with powdered sugar just before serving.