Isaacs' Home Recipes Main Dessert Recipes Philadelphia Chocolate Vanilla Swirl Cheesecake

Philadelphia Chocolate Vanilla Swirl Cheesecake

20 Oreo Chocolate Sandwich cookies, crushed (about 2 cups)
3 Tbsp butter, melted
4 packages (8 oz each) cream cheese, softened
1 cup sugar
1 tsp vanilla
1 cup sour cream
4 eggs
6 squares Baker's semisweet baking chocolate, melted, cooled

Preheat oven to 325 degrees.
Line 13x9" baking pan with foil, with ends of foil extending over sides of pan.
Mix cookie crumbs and butter; press firmly onto bottom of prepared pan.
Bake 10 minutes.
Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium
speed until well blended.
Add sour cream; mix well.
Add eggs, one at a time, beating on low speed after each addition just until blended.
Remove 1 cup of the batter; set aside.
Stir melted chocolate into remaining batter in large bowl; pour over crust.
Top with spoonfuls of the remaining 1 cup plain batter; cut through batters with 
knife several times for swirling effect.
Bake 40 minutes or until center is almost set.
Cool.
Refrigerate for at least 4 hours or overnight.
Use foil handles to lift cheesecake from pan before cutting to serve.
Store any leftover cheesecake in refrigerator

*16 servings

(Philadelphia cream cheese)