Chocolate-Vanilla Swirl Cheesecake

Time5h 25min
Makes16 servings

Ingredients

  • 20 OREO Cookies, crushed (about 2 cups)
  • 3 Tbsp. butter, melted
  • 4 pkg. (8 oz. each) brick cream cheese, softened
  • 1 cup sugar
  • 1 tsp. vanilla
  • 1 cup sour cream
  • 4 eggs
  • 1½ pkg. (4 oz. each) semi-sweet baking chocolate (6 oz.), melted, cooled

Putting it together

  1. 1.
    Heat oven to 325°F.
  2. 2.
    Mix cookie crumbs and butter; press onto bottom of foil-lined 13x9-inch pan. Bake 10 min.
  3. 3.
    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.
  4. 4.
    Reserve 1 cup batter. Stir chocolate into remaining batter; pour over crust. Top with spoonfuls of reserved plain batter.
  5. 5.
    Swirl batters with knife. Bake 40 min. or until center is almost set. Cool. Refrigerate 4 hours.

Tips and Tricks

Better For You:Save 60 calories and 8g of fat per serving by preparing with Reduced Fat OREO Cookies, Neufchatel cheese and reduced-fat sour cream.
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.