Decadent Chocolate Chunk Cheesecake

• 18 OREO Cookies, crushed (about 1-1/2 cups crumbs)
• 1/4 cup (1/2 stick) butter, melted
• 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 3/4 cup sugar
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 3 eggs
• 3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
• 1/2 cup whipping cream

1. Preheat oven to 350F if using a silver 9-inch springform pan (or to 325F if using a dark nonstick 9-inch springform pan).
2. Mix cookie crumbs and butter; press firmly onto bottom of pan.
3. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.
4. Add sour cream; mix well.
5. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
6. Chop 8 oz.
7. chocolate; stir into batter.
8. Pour over crust.
9. Bake 45 to 50 min.
10. or until center is almost set.
11. Run knife or metal spatula around rim of pan to loosen cake; cool completely.
12. Chop remaining 4 oz.
13. chocolate; set aside.
14. Bring cream to simmer in small saucepan on low heat.
15. Remove from heat.
16. Add chocolate; stir until completely melted.
17. Cool slightly.
18. Pour over cheesecake.
19. Refrigerate at least 3 hours or overnight.
20. Remove rim of pan before serving.
21. Store leftover cheesecake in refrigerator.

oreo cookies, butter, philadelphia cream cheese, sugar, s, eggs, chocolate, whipping cream

Taken from www.kraftrecipes.com/recipes/decadent-chocolate-chunk-cheesecake-74163.aspx (may not work)