Mix cookie crumbs and butter; press onto bottom of foil-lined 13x9-inch pan. Bake 10 min.
Beat cream cheese, sugar and vanilla in large bowl with mixer until well 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 batters with knife. Bake 40 min. or until center is almost set. Cool. Refrigerate 4 hours.
Save 70 calories and 10g of fat per serving by preparing with Reduced Fat OREO Cookies, PHILADELPHIA Neufchatel Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Garnish with chocolate curls just before serving. Use a vegetable peeler to shave the side of an additional oz. of BAKER'S Semi-Sweet Chocolate until desired amount of curls are obtained. Wrap remaining chocolate and store at room temperature for another use.
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 is almost set. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim.
Calories From Fat
% Daily Value*
Total Fat 33g
Saturated Fat 19g
Trans Fat 1g
Total Carbohydrates 33g
Dietary Fiber 2g
* 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.