Yield: 16 servings

Preparation time: 15 minutes
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20 Oreo cookies, crushed (2 cups)
3 tablespoons butter, melted
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 teaspoon vanilla
1 cup sour cream
4 eggs
6 squares semi-sweet baking chocolate, melted, cooled

Cooking time: 40 minutes
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Preheat oven to 325 degrees. Line 13 X 9 inch baking pan with foil with ends of foil extending over side of pan. Mix cookie crumbs and butter; press firmly onto botton of prepared pan. Bake 10 minutes.

Beat cream cheese, sugar and vanilla in large bowl with mixer on medium speed until well blanded. 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 the remaining 1 cup plain batter; cut through batters with knife several times for swirling effect.

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 any leftover cheesecake in refrigerator.

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