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24 OREO Cookies, finely crushed (about 2 cups)
3 Tbsp. butter, melted
1 Tbsp. MAXWELL HOUSE Instant Coffee
1/4 tsp. ground cinnamon
1/4 cup boiling water
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
2 squares BAKER'S Semi-Sweet Chocolate, melted, cooled
HEAT oven to 325°F.
LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of prepared pan.
ADD coffee and cinnamon to boiling water; stir until coffee granules are dissolved. Cool slightly. Beat cream cheese and sugar in large bowl with mixer until well blended. Add coffee and sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended.
REMOVE 1 cup batter; pour remaining batter over crust. Stir chocolate into reserved batter. Drop by tablespoonfuls over batter in pan; swirl gently with knife.
BAKE 40 min. or until center is almost set. Cool. Refrigerate 4 hours.
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