philadelphia chocolate-vanilla swirl cheesecake

Ingredients

• Servings: 24
• 20 oreo cookies, crushed
• 3 tablespoons non-hydrogenated margarine, melted
• 4 (250 g) packages philadelphia brick cream cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla
• 1 cup sour cream
• 4 eggs
• 6 squares baker's semi-sweet baking chocolate, melted, cooled

Recipe

Preparation Time: 55 mins Cook Time: 40 mins Ready Time: 5 hrs 35 mins


• heat oven to 325 degrees f. mix cookie crumbs and margarine; press bottom of foil-lined 13x9-inch pan. bake 10 min.
• beat cream cheese, sugar and vanilla in large bowl with mixer until 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 batter.
• swirl batters with knife. bake 40 min. or until centre is almost set. cool. refrigerate 4 hours.