Philadelphia Chocolate Vanilla Swirl Cheesecake....The "Can I get the Recipe?" recipe

Mary Jo Shipley served this at a dinner one night and the title serves it well.....I definitely asked for the recipe.


20 Oreos cookies crushed (about 2 cups)
3 tablespoons butter, melted
4 packages of 8oz. 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

Preheat oven to 325
Line 13 x 9 baking pan with foil, with ends of foil extending over sides of pan.
Mix cookie crumbs and butter,
Press firmly onto bottom of prepared pan.
Bake 10 min.

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
pour over crust.
Top with spoonfuls of remaining 1 cup plain batter
cut through batters with knife several times for swirling effect.

Bake 40 min. 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.
Makes 16 servings.