Double-Decker OREO Cheesecake

• 1 pkg. (15.25 oz.) OREO Chocolate Creme Cookies, divided
• 1/4 cup 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
• 4 eggs
• 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted

1. Heat oven to 325 degrees F.
2. Process 30 cookies in food processor until finely ground.
3. Add butter; mix well.
4. Press onto bottom of 13x9-inch pan.
5. Beat cream cheese, sugar and vanilla in large bowl with mixer until blended.
6. Add sour cream; mix well.
7. Add eggs, 1 at a time, beating after each just until blended; pour half over crust.
8. Stir melted chocolate into remaining batter; pour over batter in pan.
9. Chop remaining cookies; sprinkle over batter.
10. Bake 45 min.
11. or until center is almost set.
12. Cool completely.
13. Refrigerate 4 hours.

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

Taken from www.kraftrecipes.com/recipes/double-decker-oreo-cheesecake-114847.aspx (may not work)