Philadelphia Chocolate Vanilla Swirl Cheesecake

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READY IN: 1hr 5mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 6
    semi-sweet chocolate baking squares, melted and cooled (Baker's brand)
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DIRECTIONS

  • Preheat oven to 325°F.
  • Line a 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 minutes.
  • 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 one cup of the batter and set aside.
  • 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.
  • Bake 40 minutes or until center is almost set. Cool.
  • Refrigerate at least 4 hours or overnight. Use foil handles to life cheesecake from pan before cutting to serve.
  • Store any leftover cheesecake in the refrigerator.
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