Tuesday, August 14, 2007

Philadelphia Chocolate Vanilla Swirl Cheesecake












Prep: 15 min plus refrigeration
Bake: 40 min
Servings: 16

20 OREO Cookies crushed (2 cups)
3 Tbsp. butter, melted
4 pkg. (8oz. each) Philly Cream Cheese softened
1 tsp. vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
6 squares BAKER'S Semi-Sweet Chocolate, melted, cooled

PREHEAT oven to 325 F. Line 13x9-inch backing 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 swirl 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 any leftover cheesecake in refrigerator.

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