32 Oreo chocolate sandwich cookies
4 pkgs. (8 oz. each) Philadelphia Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
2 pkgs. (4 oz. each) Baker's Semi-Sweet Chocolate, broken into pieces, melted, cooled
4 eggs
Heat oven to 325° F. Quarter 20 of the cookies; set aside. Finely crush remaining cookies; press into bottom of 9-inch springform pan sprayed with cooking spray. Bake 10 min.
Beat cream cheese, sugar and vanilla with mixer until well blended. Add chocolate; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Gently stir in 1-1/2 cups of the quartered cookies. Pour over crust. Sprinkle with remaining quartered cookies. Bake 50 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
RASPBERRY GLAZE: If desired, you can take 16 ounces of fresh raspberries, boil them lightly in 1/2 cup of water for 5-10 minutes or until they separate. Run through a strainer and place back on the stove to simmer. Add cornstarch to thicken to likeness. Spread over cheesecake after baking and let cool before serving
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