March 12, 2008

Chocolate Vanilla

Swirl Cheesecake

20 OREO cookies, crushed, about 2 cups
3 Tbs. Butter, melted
2 (16 oz.) pkgs. Cream Cheese, softened
1 Cup Sugar
1 Tsp. Vanilla extract
1 Cup Sour Cream
4 Eggs
6 squares Bakers Semi-Sweet Chocolate, melted and cooled
Preheat oven to 325 degrees. Line a 9x13" baking dish with foil, extending foil over sides. Mix cookie crumbs and butter. Press firmly onto bottom of prepared pan. Bake 10 mins. Beat cream cheese, sugar, and vanilla in large bowl on med. until well blended. Add sour cream, mix well. Add eggs 1 at a time, beating on low after each addition. Remove 1 cup of batter. Stir melted chocolate into remaining batter in large bowl. Pour over cookie crumbs. Spoon the 1 cup of batter on top and cut through with knife for swirling effect. Bake 40 mins. until center is almost set. Cool. Refrigerate at least 4 hours or overnight. Use foil handles to lift cake from pan before serving. Store in fridge. Makes 16 servins.