Oreo Cookies, finely crushed (about 2 cups)
cup butter, melted
pkg. Cream Cheese, softened
tub (8 oz.) Cool Whip Whipped Topping, thawed, divided
oz. Baker's Semi-Sweet Chocolate
Line 9-inch square pan with foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of pan. Beat cream cheese, sugar and vanilla in large bowl with mixer until light and fluffy. Add 2 cups Cool Whip; beat on low speed until blended. Spread over crust. Freeze 4 hours or until firm. Microwave remaining Cool Whip and chocolate in microwaveable bowl on high 1 min.; stir until chocolate is completely melted and mixture is well blended. Cool slightly. Use foil handles to lift cheesecake from pan. Drizzle with chocolate mixture.