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Philadelphia Chocolate Vanilla Cheesecake

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  • Preheat oven to 325°F. Line 13x9-inch pan with tin foil-extend over sides of pan. Mix cookies and butter and spread over pan. Bake for 10 minutes.
  • Beat cream cheese, sugar, vanilla with mixer in a large bowl. Add sour cream, mix. Add eggs one at a time and beat only until mixed. Set aside 1 cup of mix. Add chocolate to rest of mix. Pour over crust. Add 1 cup of vanilla batter and cut with knife for the swirl effect.
  • Bake for 40 minutes or until center is almost set. Cool. Refrigerate for 4+ hours or overnight.

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