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Categories:Viewed: 13 - Published at: 8 years ago
Ingredients
- 20 OREO Cookies, crushed
- 1/2 cup creamy peanut butter, melted, divided
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 cup sugar
- 1 tsp. vanilla
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 4 eggs
- 6 oz. BAKER'S Semi-Sweet Chocolate, melted, cooled
Method
- Heat oven to 325F.
- Line 13x9-inch pan with foil, with ends of foil extending over sides.
- Mix cookie crumbs and 3 Tbsp.
- melted peanut butter; press onto bottom of prepared pan.
- Bake 10 min.
- Beat cream cheese, sugar and vanilla with mixer until blended.
- Add sour cream; mix well.
- Add eggs, 1 at a time, mixing on low speed after each just until blended.
- Remove 1 cup batter; mix with remaining peanut butter.
- Stir melted chocolate into remaining plain batter; pour over crust.
- Top with spoonfuls of peanut butter batter; swirl gently with knife.
- Bake 40 min.
- or until center is almost set.
- Cool completely.
- Refrigerate 4 hours.
- Use foil handles to lift cheesecake from pan before cutting to serve.
