PHILADELPHIA Chocolate-Vanilla Swirl Cheesecake

By carol gorman

Ingredients

• 20 Oreo Cookies, crushed (about 2 cups) 3 Tbsp. butter, melted 4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened 1 cup sugar 1 tsp. vanilla 1 cup sour cream 4 eggs 6 squares Baker's Semi-S

Details

Servings 24
Adapted from stg.kraftcanada.com

Preparation

Step 1

HEAT oven to 325°F.
1MIX cookie crumbs and butter; press onto bottom of foil-lined 13x9-inch pan. Bake 10 min.

2BEAT 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.

3RESERVE 1 cup batter. Stir chocolate into remaining batter; pour over crust. Top with spoonfuls of reserved batter.

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

kraft kitchens tipsSize-WiseEnjoy a serving of this rich and indulgent treat on special occasions.NoteUse foil handles to remove chilled cheesecake from pan before cutting to serve. Special ExtraGarnish 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 is obtained. Wrap remaining chocolate and store at room temperature for another use.time 55 min total time 5 hr 35 min