Philadelphia Chocolate-Vanilla Swirl Cheesecake

20 Oreo Chocolate Sandwich Cookies, crushed (about 2 cups)
3 Tbsp. butter, melted
4 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
1 cup sugar
1tsp. vanilla
1 cup Breakstone's or Knudsen Sour Cream
4 eggs
6 squares Baker's Semi-Sweet Chocolate, melted, cooled

1. Preheat oven to 325 F. Line a 13x9-inch baking pan w9ith foil, and let the ends extend over the sides of the pan.

2. Mix he cookie crumbs and butter and press down firmly onto the bottom of a prepared pan. You can use a measuring cup if you like. Bake 10 min.

3. Beat cream cheese, sugar and vanilla in a large bowl with an electric mixer on medium speed until well blended. Add sour cream and mix well. Add eggs, one at a time, beating on low speed after each one, just until blended.

4. Remove 1 cup of the batter; set aside. Stir melted chocolate into the remaining batter in large bowl; pour over crust.

5. Top with spoonfuls of the remaining 1 cup plain batter.

6. Cut though the batters with a knife several times to make a swirled effect. Bake 40 min. or until center is almost set. Cool com,completely. Refrigerate for at least 4 hours or overnight. Use the foil handles to lift the cheesecake from the pan before cutting to serve. Store leftovers in the refrigerator.

Makes 16 servings, 1 piece each

I made this recipe over Christmas. It was a very yummy rich dessert! Also I leaned that Jeremy loves cheesecake and almost ate the whole thing!! Funny the things you still learn about your spouse nine years later!