Philadelphia Chocolate-Vanilla Swirl Cheesecake

I found this recipe in a magazine that I subscribe to. Trust me, no matter how fatty it is, it tastes fabulous, and is a wonderful party recipe! :):)

Prep: 15 min Total: 4 hrs 55 min. (including refridgerating)

Ingredients:

20 Oreo Chocolate Sandwich Cookies, crushed (about 2 cups)
3 Tbsp. butter melted
4 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup Sour Cream
4 eggs
6 squares semi-sweet chocolate, melted, cooled

Directions:

1. Preheat oven to 325 F. Line a 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 on the bottom of the pan. Bake for about 10 minutes.

3. Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer on medium speed until well blended. Add sour cream and mix well. Add eggs, one at a time, beting on low speed, just until blended.

4. Remove 1 cup of batter and set aside. Stir melted chocolate into the remaining batter in a 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 center is almost set. Cool completely. Refridgerate for at least 4 hours or overnight. Use the foil handles to life the cheesecake from the pan before cutting to serve.

Makes 16 servings, 1 piece each.