PHILADELPHIA Chocolate-Vanilla Swirl Cheesecake

By VegasBartender

HEALTHY LIVING:
Save 60 calories and 8g of fat per serving by preparing with Reduced Fat OREO Cookies, PHILADELPHIA Neufchatel Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

SPECIAL EXTRA:
Garnish with chocolate curls just before serving. Use a vegetable peeler to shave the side of an additional oz. 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
• 1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into pieces, melted, cooled

Details

Servings 16
Preparation time 15mins
Cooking time 325mins
Adapted from kraftrecipes.com

Preparation

Step 1

step 1

MIX cookie crumbs and butter; press onto bottom of foil-lined 13x9-inch pan. Bake 10 min.

step 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.

step 3

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

step 4

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