Oreo Chocolate Cheesecake
Ingredients:
38 OREO Cookies, divided
5 Tbsp. butter or margarine, melted
5 squares BAKER'S Semi-Sweet Chocolate, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1-1/2 cups BREAKSTONE'S or KNUDSEN Sour Cream, divided
2 eggs
1 tsp. vanilla
2 Tbsp. sugar
Directions:
Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Finely crush 24 of the cookies; mix with butter. Press firmly onto bottom of pan. Stand remaining 14 cookies around inside edge of pan, firmly pressing bottom edge of each cookie into crust. Set aside.
Melt 4 of the chocolate squares in small saucepan on low heat; set aside. Beat cream cheese and 1/2 cup sugar in large bowl with electric mixer on medium speed until well blended. Add 1/2 cup of the sour cream, the eggs and vanilla; beat until well blended. Add melted chocolate; mix well. Pour over crust.
Bake 35 to 40 min. or until top of cheesecake is slightly puffed and center is almost set. Mix remaining 1 cup sour cream and the 2 Tbsp. sugar; spread over cheesecake. Bake an additional 5 min. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim.
Melt remaining chocolate square; drizzle over cheesecake. Refrigerate at least 4 hours before serving. Store any leftovers in refrigerator.
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