Layered Black and White Cheesecake

• 4 tubs PHILADELPHIA Cheesecake Batter, divided
• 1-3/4 qt. OREO Base Cake
• 1-3/4 cups butter, melted
• heavy cream
• bittersweet chocolate, chopped
• 2 cups OREO Pieces-Small

1. Let cheesecake batter stand at room temperature 1 hour.
2. Mix base cake and butter; press onto bottoms of 4 (9-inch) springform pans (or onto bottom of 1 9-inch springform pan for trial recipe), adding 13 oz.
3. base mixture to each pan.
4. Bake in 325 degrees F standard oven 8 min.
5. Cool.
6. Meanwhile, bring cream to boil in saucepan.
7. Pour over bittersweet chocolate in bowl; stir until chocolate is completely melted.
8. Cool.
9. Combine 8 lb.
10. cheesecake batter (or 2 lb.
11. cheesecake batter for trial recipe) and ganache; stir in OREO Pieces.
12. Pour 1.25 lb.
13. of the chocolate batter over each crust; freeze 10 min.
14. or until top of layer is firm to the touch.
15. Cover with 1 lb.
16. of the remaining (plain) cheesecake batter; freeze 10 min.
17. or until top of layer is firm to the touch.
18. Top with remaining chocolate batter.
19. Place in water bath, using separate water-filled pan for each cheesecake.
20. (See directions on tub of Cheesecake Batter for how to prepare water baths.)
21. Bake 1 hour 55 min.
22. to 2 hours 5 min.
23. or until centers are almost set; cool completely.
24. Refrigerate several hours or overnight.

batter, oreo base cake, butter, heavy cream, bittersweet chocolate

Taken from www.kraftrecipes.com/recipes/layered-black-white-cheesecake-127113.aspx (may not work)