Chocolate & Vanilla Cheesecake

1 1/2 cups crushed Oreos
3 Tbl. butter, melted
4 packages (8 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
4 eggs
1/3 cup flor
1 Tbl. vanilla extract
2 squares (1 oz. each) semi-sweet baking chocolate, melted
Chocolate Glaze:
2 squares (1 oz. each) semi-sweet baking chocolate, melted
1/4 cup whipping cream

Combine crumbs and butter; press firmly on bottom of a 9" springform pan.

In a large mixing bowl at medium speed, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs, flour, and vanilla; mix well. Divide batter in half. Add melted chocolate to one half of the batter; mix well. Pour into prepared pan. Top evenly with vanilla batter.

Bake at 350 degrees for 50 - 55 minutes or until center is almost set. Cool on a wire rack for 10 minutes.

Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight; remove sides of pan.

In a small saucepan over low heat, melt baking chocolate with whipping cream. Cook and stir until thickened and smooth. Remove from heat and spread over cheesecake.

12 - 14 servings

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