Chocolate Ribbon Cheesecake

• 1-1/2 qt. OREO Base Cake
• 3 cups sugar, divided
• 1 cup Unsalted butter, melted
• - PHILADELPHIA Original Cream Cheese
• 3 cups sour cream
• 1 Tbsp. vanilla
• 12 each eggs
• 3 cups OREO Pieces-Medium
• 1-1/2 cups BAKER'S Semi-Sweet Chocolate, melted

1. Mix base cake, 3/4 cup of the sugar (or 1/4 cup for trial recipe) and butter until well blended.
2. Press 2-1/2 cups of the crumb mixture firmly onto bottom and up side of each of 3 (9-inch) springform pans (or 1 springform pan for trial recipe).
3. Refrigerate crusts while preparing filling.
4. Place cream cheese and remaining 2-1/4 cups sugar (or 3/4 cup sugar for trial recipe) in bowl of electric mixer fitted with paddle attachment.
5. Beat at medium speed until well blended.
6. Add sour cream and vanilla; beat until well blended, occasionally scraping down side and bottom of bowl.
7. Gradually add eggs, 1 at a time, mixing on low speed after each addition just until blended.
8. Remove 2 cups of the batter (or 2/3 cup for trial recipe); set aside.
9. Add OREO Pieces to remaining batter in bowl.
10. Pour about 5-1/3 cups of the batter into each crust.
11. Add melted chocolate to reserved batter; stir until well blended.
12. Drop by spoonfuls over batter in pans.
13. Run knife through batter with knife several times to marbleize.
14. Bake at 325F for 50 to 60 minutes or until centers are almost set.
15. Run knife or metal spatula around rims of pan to loosen cakes; cool completely before removing rims of pan.
16. Refrigerate at least 3 hours before serving.

oreo base cake, sugar, unsalted butter, cream cheese, sour cream, vanilla, eggs, chocolate

Taken from www.kraftrecipes.com/recipes/-1822.aspx (may not work)