PHILADELPHIA Chocolate Vanilla Swirl Cheesecake

Prep Time: 15 min
Total Time: 4 hr 55 min
Makes: 16 servings, one piece each

20 OREO Chocolate Sandwich 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
4 eggs
6 squares BAKER'S Semi-Sweet Baking Chocolate, melted, cooled

PREHEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix cookie crumbs and butter; press firmly onto bottom of prepared pan. Bake 10 min.

BEAT cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Remove 1 cup of the batter; set aside. Stir melted chocolate into remaining batter in large bowl; pour over crust. Top with spoonfuls of the remaining 1 cup plain batter; cut through batters with knife several times for swirled effect.

BAKE 40 min. or until center is almost set. Cool. Refrigerate at least 4 hours or overnight. Use foil handles to lift cheesecake from pan before cutting to serve. Store in refrigerator.

Tips From Lizzy:

Size-Wise
Enjoy a serving of this rich-and-indulgent treat on special occasions.

Jazz It Up
Garnish with fresh raspberries and chocolate curls just before serving. To make chocolate curls, use a vegetable peeler to shave the side of an additional square of BAKER'S Semi-Sweet Baking Chocolate until desired amount of curls are obtained. Wrap remaining chocolate and store at room temperature for another use.

Nutrition (per serving)
Calories
420
Total fat
31g
Saturated fat
18g
Cholesterol
145mg
Sodium
320mg
Carbohydrate
31g
Dietary fiber
1g
Sugars
25g
Protein
7g
Vitamin A
20%DV
Vitamin C
0%DV
Calcium
8%DV
Iron
8%DV

~Lizzy~