INGREDIENTS

  • 20Oreo cookies, crushed (about 2 cups)
  • 3 tablespoons butter , melted
  • 32 ounces cream cheese , softened (four 8-oz. packages)
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 cup sour cream
  • 4 eggs
  • 6semi-sweet chocolate baking squares, melted and cooled (Baker’s brand)

DIRECTIONS

  1. Preheat oven to 325°F.
  2. Line a 13×9-inch baking pan with foil, with ends of foil extending over sides of pan.
  3. Mix cookie crumbs and butter; press firmly onto bottom of prepared pan.Bake 10 minutes.
  4. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until wellblended.Add sour cream; mix well.Add eggs, one at a time, beating on low speed after each addition just until blended.
  5. Remove one cup of the batter and set aside.
  6. Stir melted chocolate into remaining batter in large bowl; pour over crust. Top with spoonfuls of the remaining 1 one cup plain batter; cut through batters with a knife several times for swirling effect.
  7. Bake 40 minutes or until center is almost set.Cool.
  8. Refrigerate at least 4 hours or overnight.Use foil handles to life cheesecake from pan before cutting to serve.
  9. Store any leftover cheesecake in the refrigerator.