Philadelphia Chocolate Vanilla Swirl Cheesecake

ingredients

1
PREHEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix cookie crumbs and butters; press firmly onto bottom of prepared pan. Bake 10 minutes.
2
BEAT cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Remove 1 cup of the batter; set aside. Stir melted chocolate into remaining batter in large bowl; poor over crust. Top with spoonfuls of the remaining 1 cup plain batter; cut through batters with knife several times for swirling effect.
3
BAKE 40 minutes or until center is almost set. Cool. Refrigerate at least 4 hours or overnight. Use foil handles to lift cheesecake from pan before cutting to serve. Store any leftover cheesecake in refrigerator.
4
Makes 16 servings, one piece each.

Source: Country Home