20 Oreo Cookies, crushed (about 2 cups) 3 Tbsp. butter, melted 4 pkg. (250g each) Philadelphia Brick Cream Cheese, softened 1 cup sugar 1 tsp. vanilla 1 cup sour cream 4 eggs 6 squares Baker's Semi-Sweet Chocolate, melted, cooled
1. PREHEAT oven to 325°F. Line a 13x9-inch baking pan with foil, and let the ends extend over the sides of the pan.
2. MIX 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.
3. BEAT 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.
4. REMOVE 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 swirled effect. Bake 40 min. or until centre 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.
