Black & White Cheesecake - VANILLA CRÈME

Method

• Heat oven to 325F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides of pan.
• Spray with cooking spray.
• Mix cookie crumbs and butter; press onto bottom of prepared pan.
• Place 2 pkg.
• chocolate in medium microwaveable bowl; microwave on HIGH 1 to 1-1/2 min.
• or until chocolate is almost melted, stirring every 30 sec.
• Stir until chocolate is completely melted.
• Add condensed milk; mix well.
• Pour into prepared crust.
• Refrigerate until ready to use.
• 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.
• Pour 1/2 of the batter over chocolate layer in crust.
• Melt the remaining chocolate in medium microwaveable bowl on HIGH 45 sec.
• or until chocolate is almost melted; stir until chocolate is completely melted.
• Cool slightly.
• Stir melted chocolate into remaining cheesecake batter.
• Spoon chocolate batter over cheesecake batter in pan.
• Bake 55 to 60 min.
• or until center is almost set.
• Cool.
• Refrigerate 4 hours.
• Use foil handles to lift cheesecake from pan before cutting to serve.