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PHILADELPHIA Chocolate-Vanilla Swirl Cheesecake

Prep time 15 mins
Other time 5 hrs, 10 mins
Yield Makes 16 servings


  • 20 OREO Cookies, crushed (about 2 cups)
  • 3 tablespoons butter, melted
  • 4 packages (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 4 eggs
  • 6 squares BAKER'S Semi-Sweet Chocolate, melted, cooled

How to Make It

  1. MIX cookie crumbs and butter; press onto bottom of foil-lined 13x9-inch pan. Bake 10 min.

    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, mixing after each just until blended.

    RESERVE 1 cup batter. Stir chocolate into remaining batter; pour over crust. Top with spoonfuls of reserved plain batter.

    SWIRL batters with knife. Bake 40 min. or until center is almost set. Cool. Refrigerate 4 hours.

    Nutritional Information
    Calories: 420
    Total fat: 31 g
    Saturated fat: 18 g
    Cholesterol: 145 mg
    Sodium: 320 mg
    Carbohydrate: 31 g
    Dietary fiber: 1 g
    Sugars: 25 g
    Protein: 7 g
    Vitamin A: 20% DV
    Vitamin C: 0% DV
    Calcium: 8% DV
    Iron: 8% DV