Cherry-Glazed Black Bottom Cheesecake

• 18 OREO Cookies, finely crushed (about 1-1/2 cups)
• 2 Tbsp. butter, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1-1/2 cups sugar, divided
• 1 tsp. vanilla
• 4 eggs
• 1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into pieces, melted, cooled slightly
• 2 tsp. cornstarch
• 1/2 cup water
• 2 cups pitted frozen cherries
• 1 tsp. ground Mexican cinnamon (canela)

1. Heat oven to 325 degrees F.
2. Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan.
3. Beat cream cheese, 1 cup sugar and vanilla in large bowl with mixer until well blended.
4. Add eggs, 1 at a time, beating on low speed after each just until blended.
5. Reserve 3 cups batter.
6. Add melted chocolate to remaining batter; mix well.
7. Pour over crust.
8. Carefully spoon reserved batter over chocolate batter.
9. Bake 1 hour 5 min.
10. or until center is almost set.
11. Run knife around rim of pan to loosen cake; cool before removing rim.
12. Refrigerate 4 hours.
13. Meanwhile, mix cornstarch and water in medium saucepan.
14. Stir in remaining sugar.
15. Add cherries; stir.
16. Bring to boil on medium-high heat, stirring constantly; cook and stir on medium heat 2 min.
17. or until sugar is dissolved and sauce is thickened.
18. Stir in cinnamon.
19. Cool completely.
20. Refrigerate until ready to spoon over cheesecake just before serving.

oreo cookies, butter, philadelphia cream cheese, sugar, vanilla, eggs, chocolate, cornstarch, water, frozen cherries, ground mexican cinnamon

Taken from www.kraftrecipes.com/recipes/cherry-glazed-black-bottom-cheesecake-123286.aspx (may not work)