1. Heat oven to 325°F.

2. Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Finely crush 24 cookies. Melt 1/4 cup butter; mix with cookie crumbs. Press onto the bottom of the prepared pan.

3. Beat cream cheese and sugar with a mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Chop the remaining cookies. Gently stir into batter; pour over crust.

4. Bake for 45 min. or until the center is almost set. Cool.

5. Microwave chocolate and remaining butter in a microwaveable bowl on HIGH for 1 min. or until butter is melted; stir until chocolate is completely melted and the mixture is well blended. Cool slightly; spread over cheesecake. Refrigerate for 4 hours.

6. Use foil handles to lift the cheesecake from the pan before cutting it into bars.

Kitchen Tips: Size wise- Sweets can be part of a balanced diet but remember to keep tabs on portions.

• 9 g Saturated Fat
• 0.5 g Trans Fat
• 65 mg Cholesterol
• 180 mg Sodium
• 17 g Total Carbohydrates
• 1 g Dietary Fibers
• 12 g Sugars
• 3 g Protein