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1
Mix base cake, 3/4 cup of the sugar (or 1/4 cup for trial recipe) and butter until well blended.
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2
Press 2-1/2 cups of the crumb mixture firmly onto bottom and up side of each of 3 (9-inch) springform pans (or 1 springform pan for trial recipe).
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3
Refrigerate crusts while preparing filling.
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4
Place cream cheese and remaining 2-1/4 cups sugar (or 3/4 cup sugar for trial recipe) in bowl of electric mixer fitted with paddle attachment.
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5
Beat at medium speed until well blended.
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6
Add sour cream and vanilla; beat until well blended, occasionally scraping down side and bottom of bowl.
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7
Gradually add eggs, 1 at a time, mixing on low speed after each addition just until blended.
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8
Remove 2 cups of the batter (or 2/3 cup for trial recipe); set aside.
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9
Add OREO Pieces to remaining batter in bowl.
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10
Pour about 5-1/3 cups of the batter into each crust.
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11
Add melted chocolate to reserved batter; stir until well blended.
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12
Drop by spoonfuls over batter in pans.
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13
Run knife through batter with knife several times to marbleize.
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14
Bake at 325F for 50 to 60 minutes or until centers are almost set.
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15
Run knife or metal spatula around rims of pan to loosen cakes; cool completely before removing rims of pan.
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16
Refrigerate at least 3 hours before serving.
