20 chocolate sandwich cookies, crushed (about 2 cups)
3 tbsp butter, melted
4 pkgs (8-oz each) cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
1 cup sour cream
4 large eggs
6 squares (1-oz each) semisweet baking chocolate, melted and cooled
Preheat oven to 325 degrees.
Line a 13 x 9 x 2-inch baking pan with foil, ends extending over pan.
Mix the cookie crumbs and butter; press onto the foil in bottom of pan. Bake at 325 for 10 minutes.
In a large mixer bowl breat the cream cheese, granulated sugar, and vanilla extract together with mixer on medium speed until well combined. Add the sour cream, mixing well. Add the eggs one at a time beating on low after each addition just until blended. Remove one cup of the batter; set aside for marbling.
Stir the melted chocolate into the remaining batter in mixing bowl; pour over the baked crust. Top with spoonfuls of the reserved batter. Using a butter knife, cut through the reserved batter to make swirls in cake.
Bake at 325 degrees for 40 minutes until the center is almost set. Cool then refrigerate at least 4 hours before cutting into 16 square for serving.
Note: Leftover should be refrigerated.