{"id":69,"date":"2010-03-04T13:55:28","date_gmt":"2010-03-04T18:55:28","guid":{"rendered":"http:\/\/recipes.atomicpenguin.net\/?p=69"},"modified":"2010-03-04T13:57:15","modified_gmt":"2010-03-04T18:57:15","slug":"philadelphia-double-chocolate-cheesecake","status":"publish","type":"post","link":"https:\/\/recipes.atomicpenguin.net\/?p=69","title":{"rendered":"Philadelphia Double-Chocolate Cheesecake"},"content":{"rendered":"<p><a href=\"http:\/\/recipes.atomicpenguin.net\/wp-content\/uploads\/2010\/03\/Chocolate_Royale_Cheesecake_Squares.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignright size-medium wp-image-70\" title=\"Chocolate_Royale_Cheesecake_Squares\" src=\"http:\/\/recipes.atomicpenguin.net\/wp-content\/uploads\/2010\/03\/Chocolate_Royale_Cheesecake_Squares-300x199.jpg\" alt=\"\" width=\"300\" height=\"199\" srcset=\"https:\/\/recipes.atomicpenguin.net\/wp-content\/uploads\/2010\/03\/Chocolate_Royale_Cheesecake_Squares-300x199.jpg 300w, https:\/\/recipes.atomicpenguin.net\/wp-content\/uploads\/2010\/03\/Chocolate_Royale_Cheesecake_Squares.jpg 307w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<ul>\n<li>24 OREO Cookies, crushed (about 2 cups)<\/li>\n<li>1\/4 cup\u00a0 (1\/2 stick) butter or margarine, melted<\/li>\n<li>4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened<\/li>\n<li>1 cup\u00a0 sugar<\/li>\n<li>2 Tbsp. flour<\/li>\n<li>1 tsp.\u00a0 vanilla<\/li>\n<li>1 pkg. (8 squares) BAKER&#8217;S Semi-Sweet Chocolate, melted, slightly cooled<\/li>\n<li>4 \u00a0 eggs<\/li>\n<\/ul>\n<p><strong>HEAT <\/strong>oven to 325\u00baF.<\/p>\n<p><strong>MIX <\/strong>crumbs and butter; press onto bottom of 13&#215;9-inch foil-lined pan. Bake 10 min.<\/p>\n<p><strong>BEAT <\/strong>cream cheese, sugar, flour and vanilla with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.<\/p>\n<p><strong>BAKE <\/strong>45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil to lift cheesecake from pan.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>24 OREO Cookies, crushed (about 2 cups) 1\/4 cup\u00a0 (1\/2 stick) butter or margarine, melted 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 cup\u00a0 sugar 2 Tbsp. flour 1 tsp.\u00a0 vanilla 1 pkg. (8 squares) BAKER&#8217;S Semi-Sweet Chocolate, melted, slightly cooled 4 \u00a0 eggs HEAT oven to 325\u00baF. MIX crumbs and butter; press [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[],"_links":{"self":[{"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=\/wp\/v2\/posts\/69"}],"collection":[{"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=69"}],"version-history":[{"count":3,"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=\/wp\/v2\/posts\/69\/revisions"}],"predecessor-version":[{"id":72,"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=\/wp\/v2\/posts\/69\/revisions\/72"}],"wp:attachment":[{"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=69"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=69"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.atomicpenguin.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=69"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}