Chocolate Velvet Cheesecake

• 38 OREO Cookies, divided
• 5 Tbsp. butter or margarine, melted
• 5 oz. BAKER'S Semi-Sweet Chocolate, divided
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/2 cup plus 2 Tbsp. sugar, divided
• 1-1/2 cups BREAKSTONE'S or KNUDSEN Sour Cream, divided
• 1 tsp. vanilla
• 2 eggs

1. Preheat oven to 325F.
2. Crush 24 of the cookies until fine crumbs form; mix with butter until well blended.
3. Press firmly onto bottom of 9-inch springform pan.
4. Stand remaining 14 cookies around edge of pan, pressing into crumb mixture to secure.
5. Set aside.
6. Place 4 oz.
7. chocolate in small saucepan; cook on low heat until melted, stirring frequently.
8. Set aside.
9. Beat cream cheese and 1/2 cup of the sugar in large bowl with electric mixer on medium speed until well blended.
10. Add melted chocolate, 1/2 cup of the sour cream and the vanilla; mix well.
11. Add eggs, 1 at a time, mixing just until blended after each addition.
12. Pour into prepared crust.
13. Bake 35 to 40 min.
14. or until center is almost set.
15. Combine remaining 1 cup sour cream and remaining 2 Tbsp.
16. sugar; spread over cheesecake.
17. Bake an additional 5 min.
18. Cool.
19. Melt remaining chocolate as directed on pkg.
20. ; drizzle over cheesecake.
21. Refrigerate at least 4 hours.
22. Store leftover cheesecake in refrigerator.

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

Taken from www.kraftrecipes.com/recipes/chocolate-velvet-cheesecake-55935.aspx (may not work)