Creamy Chocolate Cheesecake

• Crust
• 1 qt. Oreo Small Crunch Pieces
• 1 cup unsalted butter, melted
• Filling
• - Philadelphia Brick Cream Cheese, softened
• 1 qt. sugar
• 1-1/4 qt. semi-sweet chocolate chips, melted, cooled
• 1 qt. sour cream
• 4 tsp. vanilla
• 16 each eggs

1. Crust: Mix ingredients.
2. Press 1-1/3 cups (325 mL) of the crumb mixture onto bottom of each of 4 (9-inch) springform pans (or onto bottom of 1 springform pan for trial recipe).
3. Bake at 325F for 10 min.
4. Cool on wire racks while preparing filling.
5. Filling: Beat cream cheese in large bowl of electric mixer fitted with paddle attachment until creamy.
6. Add sugar; beat until well blended.
7. Add melted chocolate, sour cream and vanilla; mix well.
8. Add eggs, 1 at a time, mixing on low speed after each just until blended.
9. Pour 1-1/2 qt.
10. (1.5 L) of the batter over each crust.
11. Place each pan on large sheet of foil; wrap foil tightly around bottom and side of pan.
12. Place springform pans on oven racks placed in full-size hotel pans.
13. Fill each hotel pan with 1 gal.
14. (4 L) hot water.
15. Bake at 325F for 1 hour 10 min.
16. to 1 hour 20 min.
17. or until centres are almost set.
18. Run knife around rims of pans to loosen cakes; cool before removing rims.
19. Refrigerate at least 4 hours or overnight.

crust, unsalted butter, filling, cream cheese, sugar, semisweet chocolate chips, sour cream, vanilla, eggs

Taken from www.kraftrecipes.com/recipes/creamy-chocolate-cheesecake-115364.aspx (may not work)