Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
Chocolate-Vanilla Swirl Cheesecake
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20 Oreo cookies, crushed (about 2 cups) |
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3 TBSP butter, melted |
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4 (8 ounce) packages cream cheese, softened |
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1 cup sugar |
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1 teaspoon vanilla |
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1 cup sour cream |
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4 eggs |
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6 squares Baker’s Semi-Sweet chocolate, melted, cooled |
Preheat oven to 325. Line a 13 x 9 pan with foil, and let the ends extend over the sides of the pan.
Mix the cookie crumbs and butter and press down firmly onto the bottom of the pan. Bake 10 minutes and set aside.
Beat cream cheese, sugar, and vanilla in large bowl on medium speed until well blended. Add sour cream and mix well. Add eggs, one at a time, beating on low speed after each one, just until blended.
Remove 1 cup of batter and set aside. Stir melted chocolate into the remaining batter in the large bowl. Pour over crust.
Top the chocolate batter with spoonfuls of the remaining 1 cup plain batter.
Cut through the batters with a knife several times to make a swirled effect. Bake 40 minutes or until center is almost set. Cool completely. Refrigerate at least four hours or overnight. Use the foil handles to lift the cheesecake from the pan before cutting to serve.
Makes 16 servings.
NOTE: This is in the 2007 Holiday Kraft Food and Family magazine I get every quarter and can also be found at
www.kraftfoods.com. It is really a very pretty cheesecake and is much easier to transport than when in the spring form pan. I crushed 20 reduced fat Oreo cookies and did NOT measure them. Also used light cream cheese and reduced fat sour cream. Seems silly when baking, but every little bit helps………………… I also put the six squares of chocolate in my microwave for 1 ½ minutes, stirred them, and then another 30 seconds.