Chocolate Vanilla Swirl Cheesecake
Christine Helmbrecht
ingredients
- 20 Oreo Chocolate sandwich cookies, crushed (about 2 cups)
- 3 tbsp butter, melted
- 4 pkg (8 oz each) Philadelphia cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla
- 1 cup sour cream
- 4 eggs
- 6 squares baker’s semi-sweet baking chocolate, melted, cooled.
directions
- 1
Preheat over to 325 degrees. Line 13x9 baking pain with foil, with ends of foil exteding over sides of pan. Mix cookie crumbs and butter; press firmly onto bottom of prepared pan. Bake 10 minutes.
- 2
Beat cream cheeses, sugar and vanilla in large bowl with 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 batter; set aside. Stir melted chocolate into remaining batter in large bowl; pour over crust. Top with spoonfuls of the remaining 1 cup plain batter; cut through batters with knife several times for swirled 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 in refrigerator.
Source: Christine
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews