Cooking Directions

• Heat the oven to 325°F.  Place 15 cookies and butter into a food processor. Cover and process until crumbs form. Press the crumb mixture into the bottom of a 9-inch round springform pan.Beat the cream cheese and sugar in a medium bowl with an electric mixer on medium speed until the mixture is smooth. Add the eggs, one at a time, beating well after each addition. Beat in the sour cream, vanilla extract and flour.Reserve 5 cookies to make Bat Cookies. Crush the remaining cookies in a resealable plastic bag with a rolling pin.Spoon 3 cups cheese mixture into a medium bowl. Stir in the chocolate and crushed cookies.Tint the remaining cheese mixture orange with the food coloring.Spoon both batters alternately into the pan. Gently pull a knife through the batter to swirl.Bake for 50 minutes or until set.  Let the cheesecake cool completely in the pan on a wire rack. Cover and refrigerate for 3 hours.  Decorate the cake with the Bat Cookies.

Ingredients

• 2 packages (5.25 ounce each ) Pepperidge Farm® Brussels® Cookies(30 cookies)2 tablespoons butter, melted4 packages (8 ounces each ) cream cheese, softened1.25 cups sugar4 egg8 ounces sour cream2 teaspoons vanilla extract0.25 cup all-purpose flour4 squares (1 ounce each ) semi-sweet chocolate, melted