Recipe Archives->Desserts Cheesecake->Choc Vanilla Swirl

Chocolate Vanilla Swirl Cheesecake
Makes 16 servings

20 oreo cookies, crushed (about 2 cups)
3 tablespoons butter, melted
4 8-oz packages cream cheese
1 cup sugar
1 teaspoon vanilla
1 cup sour cream
4 eggs
6 squares semisweet chocolate, melted, cooled

Preheat oven to 325F.  Line a 13x9-inch baking pan with foil and
let the ends extend over the sides of the pan.

Mix the cookie crumbs and butter and press down firmly onto the
bottom of a prepared pan. Bake 10 minutes.

Beat cream cheese, sugar and vanilla in a large bowl with an 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
one, just until blended.

Remove 1 cup of the batter, set aside.  Stir melted chocolate into
the remaining batter in large bowl, pour over crust.

Top with spoonfuls of the remaining 1 cup plain batter.

Cut through the batter with a knife several times to make a swirled
effect.  Bake 40 minutes or until center is almost set.  Cool
completely.  Refrigerate for at least 4 hours or overnight.  Use
the foil handles to left the cheesecake from the pan before cutting.
Store leftovers in the refrigerator.

Printable version: choc-vanilla-swirl.txt.