Ingredients:
36 OREO Cookies, divided
1/2 cup butter, divided
4 pkg. (8 oz. each) Cream Cheese, softened
1 cup sugar
1 cup Sour Cream
1 tsp. vanilla
4 eggs
4 squares Semi-Sweet Chocolate
HEAT oven to 325°F.
LINE 13x9-inch baking pan with foil, with ends extending over sides. Finely crush 24 cookies. Melt 1/4 cup butter; mix with 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 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. Meanwhile, microwave chocolate and remaining butter in microwaveable bowl on HIGH 1 min.; stir until smooth. Cool slightly; spread over top of cheesecake. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.
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