- 1 (1 pound, 1 ounce) package OREO Chocolate Creme Chocolate Sandwich Cookies, divided
- 1/4 cup butter, melted
- 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 4 eggs
- 4 (1 ounce) squares BAKER'S Semi-Sweet Chocolate, melted
- Heat oven to 325 degrees F.
- Process 30 cookies in food processor until finely ground. Add butter; mix well. Press onto bottom of 13×9-inch baking pan.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating after each just until blended; pour half over crust. Stir melted chocolate into remaining batter; pour over batter in pan. Chop remaining cookies; sprinkle over batter.
- Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.