1/4 cup butter or margarine, divided
4 pkg. (8 oz. each) cream cheese, softened (I used Neufchatel cheese)
1 cup sugar
1 cup sour cream (I used light)
1 tsp. vanilla
1/2 pound (8 oz) chocolate candy coating (or chocolate chips)
LINE 13×9-inch baking pan with foil, with ends extending over sides. Finely crush 24 cookies (I placed them in a Ziploc bag and crushed them with my rolling pin). Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan.
BEAT softened 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 12 Oreo cookies. Gently stir into batter; pour over crust.
BAKE 45 min. or until center is almost set. Cool (I stuck mine into the fridge for about 2 hours). Meanwhile, microwave chocolate microwaveable bowl until melted (follow directions on packaging); stir until smooth. Use foil handles to lift cheesecake from pan and cut into bite-size pieces. Place on baking sheet covered in wax paper. Drizzle melted chocolate over each piece of cheesecake using a spoon. Stick in the fridge until chocolate has hardened.
Recipe adapted from Kraft Recipes
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