[sandieluvsbears]

36 OREO Cookies, divided

1/2 cup butter or margarine, divided


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.