Philadelphia Chocolate-Vanilla Swirl Cheesecake

This one isn't really quick, but it was pretty easy. I decided to tackle something a little fancier for Christmas dessert. I just about killed my 23 year old handmixer on this one. LOL

20 Oreo sandwich cookies crushed (about 2 cups)
3 Tbsp butter, melted
4 packages (8 oz each) Philadelphia Cream Cheese (softened)
1 Cup Sugar
1 tsp Vanilla
1 Cup Breakstone's or Knudson's Sour Cream
4 Eggs
6 Squares Baker's Semi-Sweet Chocolate, melted, cooled

Preheat oven to 325. Line a 13x9" baking pan with foil, letting the ends extend over the sides of the pan.

Mi the cookie crumbs and butter and press down firmly onto the bottom of a prepared pan. You can use a measuring cup if you like. Bake 10 minutes

Beat cream cheese, sugar, and vanilla in a large bowl with an electric mier on medium 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, set aside. Stir melted chocolate into the remaining batter in large bowl, pour over crust.

Top with spoonfuls of the remaining 1 cup plain batter.

Cut through the batters with a knife several times to make a swirled effect. Bake 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. Store leftovers in the refrigerator.

Makes 16 servings, 1 piece each.
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The directions also say you can buy Philadelpha Ready-To-Eat cheesecake filling if you want it a lot faster!