Categories: Dessert

Ingredients

• 20 Oreo cookies, crushed (2 cups)
• 3 tbsp butter, melted
• 4 pkg (8oz) cream cheese
• 1 c sugar
• 1 tsp vanilla
• 1 c sour cream
• 4 eggs
• 6 squares semi-sweet chocolate, melted, cooled

Directions

1. eat over to 325. Line a 13×9 cake pan with foil, let the ends extend over the side to form a handle.

2. Mix the cookie crumbs and butter and press firmly into the bottom of the cake pan. Bake 10 minutes.

3. Beat cream cheese, sugar, and vanilla in large bowl with electric mixer. Add sour cream and mix well. Add eggs, one at a time, beating on low speed after each one, just until blended.

4. Remove 1 cup of batter; set aside. Stir melted chocolate ino the remaining batter in the large bowl. Pour over crust.

5. Top with spoonfuls of the remaining 1 cup plain batter.

6. Cut through the batters with a knife to make swirled effect. Bake 40 minutes or until center is almost set. Refrigerate at least 4 hours or overnight. Use foil handles to lift the cheesecake from the pan before cutting. Store leftovers in frigerator.

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