Bat Cheesecake

Serves: 12

2 packages (5.25 ounces each) Pepperidge Farm® Brussels Cookies
2 tablespoons butter or margarine, melted
4 packages (8 ounces each) cream cheese, softened
1 1/4 cups sugar
4 eggs
1 container (8 ounces) sour cream
2 teaspoons vanilla extract
1/4 cup all-purpose flour
4 squares (1 ounce each) semi-sweet chocolate, melted
Orange food coloring
Bat Cookies

PREHEAT oven to 325 degrees F. Mix 1 package cookies and butter in food processor. Cover and process until crumbs form. Press crumb mixture into a 9" round springform pan.

BEAT cream cheese and sugar in bowl with hand mixer on high speed until smooth. Add eggs, one at a time, beating after each addition. Stir in sour cream, vanilla extract and flour.

RESERVE 5 cookies to make Bat Cookies. Crush remaining cookies.

MEASURE 3 cups cheese mixture and pour into bowl. Stir in melted chocolate and crushed cookies.

TINT remaining plain cheese mixture orange with several drops of food coloring.

SPOON both batters alternately over cookie crust. Gently pull knife through batter to swirl.

BAKE 50 minutes or until center is almost set. Loosen edge of cheesecake from side of pan with metal spatula or knife. Cool in pan on wire rack. Cover and refrigerate at least 3 hr. Place Bat Cookies on top of cheesecake.

TIP: Bat Cookies: Cut each reserved cookie in half. Place 2 cookie halves side-by-side, with cut edge facing you, on wax paper-lined baking sheet. Place 2 squares (1 ounce each) semi-sweet chocolate in re-sealable small plastic bag. Microwave on HIGH 1 minute. Cut off one corner of bag to make small opening. Squeeze melted chocolate in middle of each cookie pair. Add 2 mini chocolate-coated candies in chocolate for “eyes." Let stand until set.

Makes 5.

Recipe and photograph provided courtesy of Campbell's Kitchen.