Chocolate Swirl Cheesecake
4 squares Baker's semi-sweet chocolate
2 (8 ounce) packages Philadelphia cream cheese, room temperature, divided
1/2 cup granulated (white) sugar
2 large eggs, divided
1 (6 ounce) Oreo pie crust
1/2 teaspoon vanilla extract
Preheat oven to 350°F (177°C).
Microwave chocolate in a large microwaveable bowl on HIGH for 1 1/2 minutes, stirring every 30 seconds. Stir until chocolate is completely melted. Add 1 package cream cheese, 1/4 cup sugar and 1 egg; beat with whisk until well blended. Pour into crust.
Beat remaining cream cheese, sugar, egg and vanilla in same bowl with whisk until well blended. Spoon over chocolate batter; swirl gently with knife.
Bake in preheated oven for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours. Let stand at room temperature 10 minutes before serving.