PHILADELPHIA Chocolate-Vanilla Swirl Cheesecake

Photo by Stacy B.
Adapted from kraftrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

Adapted from kraftrecipes.com

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

Directions

1. MIX cookie crumbs and butter; press onto bottom of foil-lined 13x9-inch pan. Bake 10 min. 2. 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. 3. RESERVE 1 cup batter. Stir chocolate into remaining batter; pour over crust. Top with spoonfuls of reserved plain batter. 4. SWIRL batters with knife. Bake 40 min. or until center is almost set. Cool. Refrigerate 4 hours.

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