My email made me hungry.
I was working on this site, just minding my own business when this came in. Now, anyone that knows me knows I love cheesecake. And I haven’t had any cheesecake in q couple of months. So when I opened this email, my mouth actually watered. It looks so good I had to share it. The email came from Kraft Food & Family. It’s an email I receive regularly with cooking tips and recipes. The picture is of Chocolate Vanilla Swirl Cheesecake. Here’s the recipe. You’re getting it instead of Fun, Crafts and Recipes because I’m here now and feeling a bit lazy.
Ingredients
20 OREO Chocolate Sandwich Cookies, crushed (about 2 cups)
3 Tbsp. butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup BREAKSTONE’S or KNUDSEN Sour Cream
4 eggs
6 squares BAKER’S Semi-Sweet Baking Chocolate, melted, cooled
Instructions
PREHEAT oven to 325°F. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix cookie crumbs and butter; press firmly onto bottom of prepared pan. Bake 10 min.
BEAT cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Remove 1 cup of the batter; set aside. Stir melted chocolate into remaining batter in large bowl; pour over crust. Top with spoonfuls of the remaining 1 cup plain batter; cut through batters with knife several times for swirled effect.
BAKE 40 min. or until center is almost set. Cool. Refrigerate at least 4 hours or overnight. Use foil handles to lift cheesecake from pan before cutting to serve. Store in refrigerator.
