Triple Chocolate and Vanilla Cheesecake

• Crust:
• 1-1/2 qt. OREO Pieces-Small, crushed
• 1 cup sugar
• 1-1/2 cups Unsalted butter, melted
• Filling:
• 1 gal. PHILADELPHIA Original Cream Cheese, softened
• 1 cup flour
• 4-1/2 cups Canned sweetened condensed milk
• 18 each eggs
• 1/3 cup vanilla
• 12 squares BAKER'S Semi-Sweet Chocolate, melted
• Glaze:
• 12 squares BAKER'S Semi-Sweet Chocolate
• 3 cups whipping cream

1. Crust: Mix OREO Pieces, sugar and butter.
2. Press 1-1/2 cups of the crumb mixture firmly onto the bottom of each of 6 (9-inch) springform pans (or 1 springform pan for trial recipe).
3. Refrigerate while preparing filling.
4. Filling: Place cream cheese and flour in large bowl of electric mixer fitted with paddle attachment.
5. Beat on low speed 2 minutes.
6. Scrape bowl.
7. Gradually add sweetened condensed milk, beating on medium speed until well blended.
8. Add eggs and vanilla; beat just until blended, scraping down side of bowl as needed.
9. Pour 2 cups of the batter over each crust.
10. Add melted chocolate to remaining batter; mix well.
11. Pour 2 cups of the chocolate batter evenly over white batter in each pan.
12. Bake in 350F-conventional oven for 1 hour or until centers are set.
13. Remove to wire racks; cool 10 minutes.
14. Run knife around sides of pans to loosen cheesecakes from pans; cool completely.
15. When ready to serve, carefully remove sides of pans.
16. Glaze: Place chocolate and cream in saucepan; cook on low heat until chocolate is melted, stirring constantly.
17. Drizzle evenly over cheesecakes.
18. Refrigerate until chilled.

crust, oreo piecessmall, sugar, butter, filling, philadelphia original cream cheese, flour, condensed milk, eggs, vanilla, s, s, whipping cream

Taken from www.kraftrecipes.com/recipes/-2286.aspx (may not work)