what you need
20 OREO Cookies, crushed (about 2 cups)
3 Tbsp. butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
6 squares BAKER'S Semi-Sweet Chocolate, melted, cooled
oven to 325°F. Line a 13x9-inch baking pan with foil, and let the ends extend over the sides of the pan.
the cookie crumbs and butter and press down firmly onto the bottom of a prepared pan. You can use a measuring cup if you like. Bake 10 min.
cream cheese, sugar and vanilla in a large bowl with an electric mixer on medium speed until well blended. Add sour cream and mix well. Add eggs, one at a time, beating on low speed after each one, just until blended.
1 cup of the batter; set aside. Stir melted chocolate into the remaining batter in large bowl; pour over crust.
5. TOP with spoonfuls of the remaining 1 cup plain batter.
6. CUT through the batters with a knife several times to make a wirled effect. Bake 40 min. or until center is almost set. Cool completely. Refrigerate for at least 4 hours or overnight. Use the foil handles to lift the cheesecake from the pan before cutting to serve. Store leftovers in the refrigerator.
Makes 16 servings, 1 piece each.
SIZE-WISE: Enjoy a serving of this rich and indulgent treat on special occasions.
See more cheesecake recipes