PHILADELPHIA Black Forest Cheesecake

• 20 Oreo Cookies, crushed (about 2 cups)
• 3 Tbsp. butter, melted
• 4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1 cup sugar
• 1 tsp. vanilla
• 1 cup sour cream
• 6 oz. Baker's Semi-Sweet Chocolate, melted
• 4 eggs
• 2 cups thawed Cool Whip Whipped Topping
• 1 can (19 oz./540 mL) cherry pie filling

1. Preheat oven to 325 degrees F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
2. Mix cookie crumbs and butter; press firmly onto bottom of prepared pan.
3. Bake 10 min.
4. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.
5. Add sour cream and chocolate; mix well.
6. Add eggs, one at a time, mixing on low speed after each addition just until blended.
7. Pour over crust.
8. Bake 40 min.
9. or until centre is almost set.
10. Cool.
11. Refrigerate at least 4 hours or overnight.
12. Lift cheesecake from pan, using foil handles.
13. Top with whipped topping and pie filling.
14. Store any leftover cheesecake in refrigerator.

oreo cookies, butter, cream cheese, sugar, vanilla, sour cream, chocolate, eggs, topping

Taken from www.kraftrecipes.com/recipes/philadelphia-black-forest-cheesecake-107748.aspx (may not work)