What you need
30 Oreo Cookie s, divided
1/2 cup non-hydrogenated margarine , divided
3 pkg. (250 g each) Philadelphia Brick Cream Cheese , softened
3/4 cup sugar
1/2 cup sour cream
1 tsp. vanilla
3 egg s
4 oz. Baker's Semi-Sweet Chocolate
Heat oven to 325°F.
Line 13x9-inch pan with foil, with ends of foil extending over sides. Finely crush 24 cookies. Melt 1/4 cup margarine; 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 centre is almost set. Cool. Meanwhile, microwave chocolate and remaining margarine in microwaveable bowl on HIGH 1 min.; stir until smooth. Cool until ready to use.
Spread melted chocolate over cheesecake. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.