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PHILADELPHIA Chocolate-Vanilla Swirl Cheesecake

Prep Time:

15 min

Total Time:

5 hr 25 min

Makes:

16 servings

What You Need!

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

Make It!

HEAT oven to 325°F.

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

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.

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

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

Kraft Kitchens Tips

Size-Wise

Enjoy a serving of this rich-and-indulgent treat on special occasions.

Special Extra

Garnish with chocolate curls just before serving. Use a vegetable peeler to shave the side of an additional square 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.

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