- 20 OREO Cookies, crushed
- 3 tablespoons non-hydrogenated margarine, melted
- 4 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla
- 1 cup sour cream
- 4 eggs
- 6 squares BAKER'S Semi-Sweet Baking Chocolate, melted, cooled
- Heat oven to 325 degrees F. Mix cookie crumbs and margarine; press onto bottom of foil-lined 13×9-inch pan. Bake 10 min.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended.
- Reserve 1 cup batter. Stir chocolate into remaining batter; pour over crust. Top with spoonfuls of reserved batter.
- Swirl batters with knife. Bake 40 min. or until centre is almost set. Cool. Refrigerate 4 hours.