PHILADELPHIA Chocolate-Vanilla Swirl Cheesecake

• 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
• 1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet
• Chocolate (6 oz.), broken into pieces, melted, cooled

Directions
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.

(http://www.kraftrecipes.com)