- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Servings: 16 servings
- 20 Oreo chocolate sandwich cookies, crushed (about 2 cups)
- 2 Tbsp. butter, melted
- 4 packages (8 oz. each) Philadelphia cream cheese, softened
- 1 cup sugar
- 1 tsp. vanilla
- 1 cup sour cream
- 4 eggs
- 6 squares of bakers semisweet baking chocolate, melted and cooled
DirectionsPreheat oven to 325-degrees F. Line 9x13-inch baking pan with foil with ends of foil extending over sides of pan. Mix cookie crumbs and butter. Press firmly into bottom of prepared pan. Bake 10 minutes.
Beat the cream cheese, sugar, and vanilla in a large bowl with electric mixer on medium speed until well blended. Add sour cream and mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Remove cup of batter and set aside. Stir melted chocolate into remaining batter in large bowl. Pour over crust. Top with spoonfulls of remaining plain batter. Cut through batter several times with a knife to create a swirl effect. Bake 40 minutes or until center is almost set. Cool.
Refrigerate at least 4 hours or overnight. Use foil handles to remove cheesecake from pan before cutting. Serve. Store any leftover cheesecake in refrigerator.