Chocolate Vanilla Swirl Cheesecake

Prep: 15 min; Total time: 4 hrs 55 min; 16 servings

20 Oreo Sandwich Cookies crushed (about 2 C)
3 T butter, melted
4 pkg (8 oz each) Philly cream cheese, softened
1 C sugar
1 t vanilla
1 C sour cream
4 eggs
6 squares semi-sweet baking chocolate, melted, cooled

1. Preheat oven to 325 degrees. Line a 13x9 inch baking pan with foil, and let the ends extend over the sides of the pan.
2. Mix the cookie crumbs and butter and press down firmly onto the bottom of a prepared pan. You can use a measuring cup if you like. Bake 10 min.
3. Beat cream cheese, sugar and vanilla in a large bowl with an electric mixer on med speed until well blended. Add sour cream and mix well. Add eggs, one at a time, beating on a low speed after each one, just until blended.
4. Remove one cup of the batter; set aside. Stir melted chocolate into the remaining batter in large bowl; pour over crust.
5. Top with spoonfuls of the remaining 1 cup plain batter.
6. Cut through the batters with a knife several times to make a swirled effect. Bake 40 min or until centre is almost set. Cool completely. Refrigerate 4 hours or overnight. Use the foil handles to lift the cheesecake from the pan before cutting to serve. Store leftovers in the refrigerator.