Ingredients

The following ingredients have 36 Servings
  • 36 vanilla creme-filled chocolate sandwich cookies, divided
  • 1/2 cup butter or margarine, divided
  • 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1 cup sugar
  • 1 cup sour cream
  • 1 tsp. vanilla
  • 4 eggs
  • 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate

Instruction

  • Heat oven to 325°F.
  • Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Finely crush 24 cookies. Melt 1/4 cup butter; mix with cookie 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 on low speed 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.
  • Microwave chocolate and remaining butter in microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Cool slightly; spread over cheesecake. Refrigerate 4 hours.
  • Use foil handles to lift cheesecake from pan before cutting into bars.