Chocolate-Vanilla Swirl Cheesecake

Name: Chocolate-Vanilla Swirl Cheesecake
Prep time: 15 min
Total time: 325 min
Yield: 16
Ingredients: 20 OREO Cookies, crushed (about 2 cups); 3 Tbsp. butter, melted; 4 pkg. brick cream cheese, softened; 1 cup sugar; 1 tsp. vanilla; 1 cup sour cream; 4 eggs; 1½ pkg. semi-sweet baking chocolate (6 oz.), melted, cooled

This showstopper sports impressively swirled chocolate and vanilla cheesecake—and, most impressive of all, it takes only 15 minutes of prep. Just marble-ous.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 16 servings.

Ingredient list

20 OREO Cookies, crushed (about 2 cups)
3 Tbsp. butter, melted
4 pkg. (8 oz. each) brick cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup sour cream
4 eggs
1½ pkg. (4 oz. each) semi-sweet baking chocolate (6 oz.), melted, cooled

Directions

Heat oven to 325°F.

Mix cookie crumbs and butter; press onto bottom of foil-lined 13x9-inch pan. Bake 10 min.

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, mixing after each just until blended.

Reserve 1 cup batter. Stir chocolate into remaining batter; pour over crust. Top with spoonfuls of reserved plain batter.

Swirl batters with knife. Bake 40 min. or until center is almost set. Cool. Refrigerate 4 hours.

Recipe Tips

Better For YouSave 60 calories and 8g of fat per serving by preparing with Reduced Fat OREO Cookies, Neufchatel cheese and reduced-fat sour cream.
How to Bake in a Springform PanPrepare as directed, using a 9-inch springform pan and reserving just 1/2 cup of the plain batter for swirling. Increase baking time to 55 min. to 1 hour or until center is almost set. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim.
How to Make Chocolate CurlsWarm 1 oz. chocolate by microwaving it on HIGH for a few seconds or just until you can smudge the chocolate with your thumb. Hold the piece steadily and draw a vegetable peeler slowly over flat bottom of chocolate, allowing a thin layer to curl as it is peeled off the bottom of the chocolate piece to make long, delicate curls. Or to make shorter curls, use the same technique using the narrow side of the chocolate piece.