Chocolate-Mint Swirl Cheesecake

• 12 OREO Cookies, finely crushed (about 1 cup)
• 1 Tbsp. sugar
• 3 Tbsp. butter or margarine, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup sugar
• 1 tsp. vanilla
• 4 eggs
• 2 oz. BAKER'S Semi-Sweet Chocolate, melted
• 1 cup creme de menthe baking chips
• 10 drops green food coloring

1. Heat oven to 325F.
2. Line 13x9-inch pan with foil, with ends of foil extending over sides.
3. Mix cookie crumbs, 1 Tbsp.
4. sugar and butter; press onto bottom of prepared pan.
5. Bake 10 min.
6. Beat cream cheese, 1 cup sugar and vanilla in large bowl with mixer until blended.
7. Add eggs, 1 at a time, mixing after each just until blended.
8. Remove 1 cup batter; mix with melted chocolate.
9. Stir baking chips and food coloring into remaining plain batter; pour over crust.
10. Top with spoonfuls of chocolate batter; swirl gently with knife.
11. Bake 40 min.
12. or until center is almost set.
13. Cool completely.
14. Refrigerate 4 hours.
15. Use foil handles to lift cheesecake from pan before cutting to serve.

oreo cookies, sugar, butter, philadelphia cream cheese, sugar, vanilla, eggs, chocolate, creme

Taken from www.kraftrecipes.com/recipes/chocolate-mint-swirl-cheesecake-161874.aspx (may not work)