- 18 OREO Cookies, finely crushed
- 2 tablespoons butter or margarine, melted
- 3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
- 3/4 cup sugar
- 1 (15 ounce) can pumpkin
- 1 tablespoon pumpkin pie spice
- 3 eggs
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1 square BAKER'S Semi-Sweet Chocolate
- 1 teaspoon butter or margarine
- Preheat oven to 350 degrees F if using a silver 9-inch springform pan (or 325 degrees F if using a dark 9-inch nonstick springform pan). Mix cookie crumbs and 2 Tbsp. butter; press firmly onto bottom of pan. Set aside.
- Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add pumpkin and pumpkin pie spice; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
- Bake 50 to 55 min. or until center is almost set; cool slightly. Carefully spread sour cream over top of cheesecake. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.