Philadelphia Chocolate Vanilla Swirl Cheesecake

from Kraft NOTE: After this is baked, it needs to cool on the counter and then put into the refrigerator for 4 hours before serving.

• Ready In: 1 hr 5 mins
• Serves: 16

Ingredients

• 20  Oreo cookies, crushed (about 2 cups)
• 3  tablespoons butter, melted
• 32  ounces cream cheese, softened (four 8-oz. packages)
• 1  cup sugar
• 1  teaspoon vanilla
• 1  cup sour cream
• 4  eggs
• 6  semi-sweet chocolate baking squares, melted and cooled (Baker's brand)

Directions

1. Preheat oven to 325°F.
2. Line a 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
3. Mix cookie crumbs and butter; press firmly onto bottom of prepared pan. Bake 10 minutes.
4. 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.
5. Remove one cup of the batter and set aside.
6. Stir melted chocolate into remaining batter in large bowl; pour over crust. Top with spoonfuls of the remaining 1 one cup plain batter; cut through batters with a knife several times for swirling effect.
7. Bake 40 minutes or until center is almost set. Cool.
8. Refrigerate at least 4 hours or overnight. Use foil handles to life cheesecake from pan before cutting to serve.
9. Store any leftover cheesecake in the refrigerator.