#823 - Black and White Cheesecake

(by Shirley McNevich)

20 Oreo cookies (crushed) + extra for topping
3 TBSP butter (melted)
4 - 8oz. Philadelphia cream cheese (softened)
1 cup white sugar
1 tsp. vanilla
1 cup sour cream
4 eggs
6 squares Baker's semi-sweet baking chocolate (melted and cooled according to box directions)

Place Oreos into a Ziploc bag and crush with a rolling pin--set aside. Grease a 9 x 13 cake pan--set aside. In a bowl add crushed Oreos and melted butter--mix. Press cookie mixture into the bottom of the greased cake pan. Bake crust at 325 degrees for 10 minutes--remove from oven and let it cool while making the batter. In a mixer add cream cheese, white sugar and vanilla--beat until blended. Add the sour cream--beat. Add eggs--beat. Remove one cup of the batter--set aside. Remove the bowl from the mixer and add the melted chocolate--stir with a spoon. Pour the chocolate cream cheese batter over the baked crust. Spoon the reserved batter on top of the chocolate batter (about 2" apart). Use a tableknife to swirl the vanilla batter through the chocolate batter. Bake at 325 degrees for 40 minutes. Let it cool, then sprinkle extra crushed Oreos over the top. Refrigerate overnight.