PHILADELPHIA Chocolate-Peanut Butter Swirl Cheesecake

• 20 OREO Cookies, crushed
• 1/2 cup creamy peanut butter, melted, divided
• 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
• 6 oz. BAKER'S Semi-Sweet Chocolate, melted, cooled

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

oreo cookies, peanut butter, philadelphia cream cheese, sugar, vanilla, s, eggs, chocolate

Taken from www.kraftrecipes.com/recipes/philadelphia-chocolate-peanut-butter-swirl-cheesecake-155905.aspx (may not work)