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Philadelphia chocolate-vanilla swirl cheesecake Recipe

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This recipe for Philadelphia chocolate-vanilla swirl cheesecake is from The EWEN Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
20 Oreo Chocolate Sandwich Cookies, crushed(about 2 cups)
3 tbls butter, melted
4 pkg (8 oz each) Cream cheese,softened
1 cup sugar
1 tsp vanilla
1 cup Sour Cream
4 eggs
6 squares Semi-sweet Chocolate, melted,cooled

Directions:
Directions:
Preheat oven to 325º.
Line a 13x9" baking pan with foil. and let the ends extend over the sides of the pan.
Mix the cookie crums and butter and press down firmly onto the bottom of a prepared pan. You can use a measuring cup if you like.
Bake for 10 minutes.
Beat cream cheese, sugar and vanilla in a large bowl with an electric mixer on med speed until well blended.
Add sour cream and mix well.
Add eggs, one at a time, beating on low speed after each one, just until blended.
Remove 1 cup of the batter and set aside.
Stir the cooled melted chocolate into the remaining batter in a large bowl; pour over the crust.
Top with spoonfuls of the remaining 1 cup of plain batter.
Cut through the batters with a knife several times to make a swirled effect.
Bake for 40 minutes or until center is almost set.
Cool completely.
Refrigerate for at least 4 hours or overnight.
Use the foil handles to lift the cheesecake from the pan before cutting to serve.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This is a recipe from Kraft. It is my very favorite cheesecake recipe. It is made in a 9x12 pan and is great for a crowd. I loved it and will continue to make it again and again.

 

 

 

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