Chocolate-Vanilla Swirl Cheesecake

By lindybug

prep time 15 min
total time 5 hr 25 min

Special Extra
Garnish with chocolate curls just before serving. Use a vegetable peeler to shave the side of an additional square of BAKER'S Semi-Sweet Chocolate until desired amount of curls are obtained. Wrap remaining chocolate and store at room temperature for another use.
How to Bake in a Springform Pan
Prepare as directed, using a 9-inch springform pan and reserving just 1/2 cup of the plain batter for swirling. Increase baking time to 55 min. to 1 hour or until center is almost set. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim.

Ingredients

• 20 OREO 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 Chocolate, melted, cooled

Preparation

Step 1

Heat oven to 325°F. Mix cookie crumbs and butter; press onto bottom of foil-lined 13x9-inch pan. Bake 10 min.

Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended.

Reserve 1 cup batter. Stir chocolate into remaining batter; pour over crust. Top with spoonfuls of reserved plain batter.

Swirl batters with knife. Bake 40 min. or until center is almost set. Cool. Refrigerate 4 hours.