PHILADELPHIA Chocolate-Vanilla Swirl Cheesecake

          

Enjoy a serving of this rich and indulgent cheesecake on special occasions.

Original recipe makes 24 servings

Ingredients

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

  • PREP

    55 mins

  • COOK

    40 mins

  • READY IN

    5 hrs 35 mins

Directions

  1. Heat oven to 325 degrees F. Mix cookie crumbs and margarine; press onto bottom of foil-lined 13×9-inch pan. Bake 10 min.
  2. 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.
  3. Reserve 1 cup batter. Stir chocolate into remaining batter; pour over crust. Top with spoonfuls of reserved batter.
  4. Swirl batters with knife. Bake 40 min. or until centre is almost set. Cool. Refrigerate 4 hours.

Nutrition

Calories: 280 kcal
Carbohydrates: 22.3 g
Cholesterol: 87 mg
Fat: 20.6 g
Fiber: 0.8 g
Protein: 4.9 g
Sodium: 264 mg

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