Ingredients:

-20 OREO Chocolate Sandwich Cookies, crushed (about 2 cups)
-3 tablespoons butter, melted
-4 packages (8 oz. each) Cream Cheese, softened
-1/2 cup sugar
-1 teaspoon vanilla
-1 cup Sour Cream
-4 eggs
-6 squares BAKER’S Semi-Sweet Baking Chocolate, melted, cooled

1. Preheat oven to 325°F
2. Line 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 well blended
5. Add sour cream; mix well
6. Add eggs, one at a time, beating on low speed after each addition just until blended
7. Remove 1 cup of the batter; set aside
8. Stir melted chocolate into remaining batter in large bowl; pour over crust
9. Top with spoonfuls of the remaining 1 cup plain batter; cut through batters with knife several times for swirled effect
10. Bake 40 minutes or until center is almost set
11. Refrigerate at least 4 hours or overnight
(Use foil handles to lift cheesecake from pan before cutting to serve)