4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 tsp. vanilla
4 eggs
4 squares BAKER'S Semi-Sweet Chocolate
HEAT oven to 325°F. LINE 13x9-inch baking pan with foil, with ends extending over sides. Finely crush 24 cookies. Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan. BEAT cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust. BAKE 45 min. or until center is almost set. Cool. Meanwhile, microwave chocolate and remaining butter in microwaveable bowl on HIGH 1 min.; stir until smooth. Cool slightly; spread over top of cheesecake. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.
If you wipe the knife clean and moisten a little between cuts they will cut alot better, with alot less crumbs and buildup on the knife.
It was great! Everyone at my church just loved them and kept going back for more. It may be because I had cut them in bite sizes. Anyhow, it was an easy recipe, but it took me approx. 2 hrs from beginning to into the oven. After crushing a few cookies manually, I rezlized that I had a food processor (that I haven't used in ages!) that could do the job in no time at all. It worked great to get the crumbs finely crushed. I was confused at the beginning though when it said the cookies were to be divided. It didn't say anything about what to do with the center of the cookies. So I just nibbled a little and then threw the rest away. I'm assuming that was the right thing to do since they came out great.
way to go Lisa,
