Black & White Cheesecake

• 1-1/2 cups crushed vanilla creme-filled chocolate sandwich cookies (about 18 cookies)
• 2 Tbsp. butter or margarine, melted
• 3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
• 1 can (14 oz.) sweetened condensed milk
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup sugar
• 1 tsp. vanilla
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 4 eggs

1. Heat oven to 325F.
2. Line 13x9-inch pan with foil, with ends of foil extending over sides of pan.
3. Spray with cooking spray.
4. Mix cookie crumbs and butter; press onto bottom of prepared pan.
5. Place 2 pkg.
6. chocolate in medium microwaveable bowl; microwave on HIGH 1 to 1-1/2 min.
7. or until chocolate is almost melted, stirring every 30 sec.
8. Stir until chocolate is completely melted.
9. Add condensed milk; mix well.
10. Pour into prepared crust.
11. Refrigerate until ready to use.
12. Beat cream cheese, sugar and vanilla in large bowl with mixer until blended.
13. Add sour cream; mix well.
14. Add eggs, 1 at a time, mixing after each just until blended.
15. Pour 1/2 of the batter over chocolate layer in crust.
16. Melt the remaining chocolate in medium microwaveable bowl on HIGH 45 sec.
17. or until chocolate is almost melted; stir until chocolate is completely melted.
18. Cool slightly.
19. Stir melted chocolate into remaining cheesecake batter.
20. Spoon chocolate batter over cheesecake batter in pan.
21. Bake 55 to 60 min.
22. or until center is almost set.
23. Cool.
24. Refrigerate 4 hours.
25. Use foil handles to lift cheesecake from pan before cutting to serve.

vanilla creme, butter, chocolate, condensed milk, philadelphia cream cheese, sugar, vanilla, s, eggs

Taken from www.kraftrecipes.com/recipes/black-white-cheesecake-171023.aspx (may not work)