Double-decker OREO cheesecake

Ingredients:

1 pkg. (17 oz.) OREO Chocolate Creme Cookies, divided
1/4 cup 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
4 squares BAKER'S Semi-Sweet Chocolate, melted

Directions:

1. Heat oven to 325ºF.

2. Process 30 cookies in food processor until finely ground. Add butter and mix well. Press into the bottom of a 13x9-inch pan.

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, beating after each just until blended; pour half over crust. Stir melted chocolate into remaining batter; pour over batter in pan. Chop remaining cookies; sprinkle over batter.

4. Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.

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