Line 13x9-inch pan with foil, with ends of foil extending over sides of pan. Mix cookie crumbs and butter until blended; press onto bottom of prepared pan. Bake 10 min.
Beat Neufchatel, sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended.
Reserve 1 cup batter. Stir chocolate into remaining batter; pour over crust. Top with spoonfuls of reserved plain batter; swirl with knife.
Bake 40 min. or until center is almost set. Cool. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.
Small Changes Add Up
Small ingredient substitutions, such as Reduced Fat OREO Cookies, PHILADELPHIA Neufchatel Cheese, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, result in a savings of 60 calories and 8g of fat per serving when compared to a traditional recipe.
How to Bake in a Springform Pan
Prepare as directed, using a 9-inch springform pan and reserving just 1/2 cup of the plain batter for swirling. Increase baking time to 55 min. to 1 hour or until center of cheesecake is almost set. Run small knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
Use foil handles to remove chilled cheesecake from pan before cutting to serve.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 13g
Trans Fat 1g
Total Carbohydrates 33g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.