Chocolate Vanilla Swirl Cheesecake

5 May

philadelphia-chocolate-vanilla-swirl-cheesecake-47628[1]

I must say, for something chock full of buttery Oreos, cream cheese and sour cream, it was pretty good.  (I did use fat-free sour cream…that makes it healthy, right)?  I immensely enjoyed licking out the bowl and the beaters.

Ingredients

  • 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
  • 6 squares  BAKER’S Semi-Sweet Chocolate, melted, cooled

Preparation

HEAT oven to 325°F. Mix cookie crumbs and butter; press onto bottom of foil-lined 13×9-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.

Recipe and photo by kraftfoods.com

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