Chocolate-Vanilla Swirl Cheesecake
20 OREO Cookies, crushed (about 2 cups)
3 Tbsp. butter, melted
4 pkg. (250 g each) Brick Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup sour cream
6 squares Semi-Sweet Chocolate, melted, cooled
1 PREHEAT oven to 325°F. Line 13x9-inch 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 min.
2 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; pour over crust. Top with spoonfuls of the remaining 1 cup plain batter; cut through batters with knife several times for swirled effect.
3 BAKE 40 min. or until centre is almost set. Cool. Refrigerate at least 4 hours or overnight. Use foil handles to lift cheesecake from pan before cutting to serve. Store in refrigerator.