PHILADELPHIA Chocolate Vanilla Swirl Cheesecake


  • 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


  1. Heat oven to 325 degrees.
  2. Mix cookie crumbs and butter and press onto bottom of foil-lined 13×9 inch pan and bake 10 minutes.
  3. Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended.
  4. Add sour cream and mix well.
  5. Add eggs, 1 at a time, mixing after each just until blended.
  6. Reserve 1 cup batter.
  7. Stir chocolate into remaining batter and pour over crust.
  8. Top with spoonfuls of reserved plain batter.
  9. Swirl batters with knife.
  10. Bake 40 minutes or until center is almost set.
  11. Cool and refrigerate 4 hours.

Courtesy of KRAFT Foods


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