Philadelphia Choclate Vanilla Swirl Cheesecake

Posted On September 27, 2008

Filed under Desserts and Snacks

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20 OREO chocolate Sandwich Cookies, crushed (about 2 cups)

3 Tbs butter, melted

4 packages (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

1.Preheat oven to 325 degrees F. Line 13×9 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 ten minutes.

2. 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 at low speed after each addition just until blended. Remove 1 cup of the batter, set aside. Stir melted chocolate into remaining batter in bowl; pour over crust. Top with spoonfuls of the remaining 1 cup plain batter; cut through batter with knife several times for swirling effect.

3. Bake 40 minutes, 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 any leftover cheesecake in refrigerator.

Makes 16 servings


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