Chocolate Vanilla Swirl Cheesecake

My friend, Sandy, made this for bridge the other day and all I can say is “Yum”!!

• 20 chocolate sandwich cookies, crushed (about 2 cups)
• 3 tablespoons butter, melted
• 4 pkg. (8-oz. each) cream cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla
• 1 cup sour cream
• 4 eggs
• 6 squares semi-sweet baking chocolate, melted & cooled

Preheat oven to 325 degrees.  Line a 9 x 13 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 minutes.

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 swirling effect.

Bake 40 minutes or until center is almost set.   Cool.  Refrigerate at least 4 hours or overnight.  Use foil handles to lift cheesecake from the pan before cutting to serve.  Store any leftover cheesecake in refrigerator.

Makes 16 servings.

“There’s joy in the journey as we walk alongside each other.”