24 servingsPrep Time
20: OREO Cookies, crushed
3 tablespoons: non-hydrogenated margarine, melted
4 (250 g) packages: PHILADELPHIA Brick Cream Cheese, softened
1 cup: sugar
1 teaspoon: vanilla
1 cup: sour cream
6 squares: BAKER'S Semi-Sweet Baking Chocolate, melted, cooled
Heat oven to 325 degrees F. Mix cookie crumbs and margarine; press onto bottom of foil-lined 13x9-inch pan. Bake 10 min.
Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended.
Reserve 1 cup batter. Stir chocolate into remaining batter; pour over crust. Top with spoonfuls of reserved batter.
Swirl batters with knife. Bake 40 min. or until centre is almost set. Cool. Refrigerate 4 hours.
Calories: 280 kcal
Carbohydrates: 22.3 g
Cholesterol: 87 mg
Fat: 20.6 g
Fiber: 0.8 g
Protein: 4.9 g
Sodium: 264 mg