OREO Cheesecake Bites

Ingredients

• 36 OREO Cookies, divided
• 1/2 cup butter or margarine, divided
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup sugar
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 tsp. vanilla
• 4 eggs
• 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate

Directions

• 1.

  Heat oven to 325°F.

• 2.

  Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Finely crush 24 cookies. Melt 1/4 cup butter; mix with cookie crumbs. Press onto bottom of prepared pan.

• 3.

  Beat cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust.

• 4.

  Bake 45 min. or until center is almost set. Cool.

• 5.

  Microwave chocolate and remaining butter in microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Cool slightly; spread over cheesecake. Refrigerate 4 hours.

• 6.

  Use foil handles to lift cheesecake from pan before cutting into bars.