PHILADELPHIA Black Forest Cheesecake

• 20 OREO Cookies, crushed (about 2 cups)
• 3 Tbsp. butter, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup sugar
• 1 tsp. vanilla
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into pieces, melted
• 4 eggs
• 2 cups thawed COOL WHIP Whipped Topping
• 1 can (21 oz.) cherry pie filling

1. Heat oven to 325 degrees F.
2. Line 13x9-inch pan with foil, with ends of foil extending over sides.
3. Mix cookie crumbs and butter; press firmly onto bottom of pan.
4. Bake 10 min.
5. Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended.
6. Add sour cream and chocolate; mix well.
7. Add eggs, 1 at a time, beating after each just until blended.
8. Pour over crust.
9. Bake 40 min.
10. or until center is almost set.
11. Cool.
12. Refrigerate 4 hours.
13. Lift cheesecake from pan, using foil handles.
14. Top with COOL WHIP and pie filling.

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

Taken from www.kraftrecipes.com/recipes/philadelphia-black-forest-cheesecake-106207.aspx (may not work)