INGREDIENTS
1 (1 pound, 1 ounce) package OREO Chocolate Creme Chocolate Sandwich Cookies, divided
1/4 cup butter, melted
4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 teaspoon vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
4 (1 ounce) squares BAKER'S Semi-Sweet Chocolate, melted (I usually use the equivalent in coco powder and oil since I don't have baker's squares on hand)
DIRECTIONS
1.Heat oven to 325 degrees F.
2.Process 30 cookies in food processor until finely ground. Add butter; mix well. Press onto bottom of 13x9-inch baking pan.
3.Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating after each just until blended; pour half over crust. Stir melted chocolate into remaining batter; pour over batter in pan*. Chop remaining cookies; sprinkle over batter.
4.Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.
ENJOY!!
*The thicker chocolate layer is very hard to spread on the thinner white layer. Make it easier by placing large spoonfuls of the chocolate mix all over the cake and then use a spatula to spread out the spoonfuls.
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