PHILADELPHIA Chocolate-Vanilla Swirl Cheesecake 111

 

 

prep time

55 min

total time

5 hr 35 min

makes

24 servings, 1 piece (77 g) each

 

What You Need

20 Oreo Cookies, crushed (about 2 cups)

3 Tbsp. butter, melted

4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened

1 cup sugar

1 tsp. vanilla

1 cup sour cream

4 eggs

6 squares Baker's Semi-Sweet Chocolate, melted, cooled

Make It

HEAT oven to 325°F.

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

2 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.

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

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

kraft kitchens tips

Size-Wise

Enjoy a serving of this rich and indulgent treat on special occasions.

Note

Use foil handles to remove chilled cheesecake from pan before cutting to serve.

Special Extra

Garnish with chocolate curls just before serving. Use a vegetable peeler to shave the side of an additional square of Baker's Semi-Sweet Chocolate until desired amount of curls is obtained. Wrap remaining chocolate and store at room temperature for another use.

 

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