Triple Chocolate and Vanilla Cheesecake

1½ cups finely crushed crème filled chocolate sandwich cookies (such as Oreos®)
3 tbsp. margarine, melted
4 (8oz each) pkgs. Philadelphia Brand® cream cheese, softened
1 14oz can Eagle® sweetened condensed milk
4 eggs
1/3 cup flour
1 tbsp. vanilla
2 (1oz each) squares Baker's® semisweet chocolate, melted

Chocolate Glaze:
2 (1oz each) squares Baker's® chocolate
¼ cup heavy cream

Combine crumbs and margarine; press firmly on bottom of 9” springform.

In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened milk until smooth. Add eggs, flour, and vanilla; mixing well. Divide batter in half. Add melted chocolate to the half of batter. Mix well and pour into prepared pan. Carefully, top evenly with vanilla batter. Bake at 350° for 50 to 55 minutes or until center springs back when lightly touched. Loosen cheesecake from sides of pan. Cool completely and remove side of pan.

Meanwhile, in small saucepan over low heat, melt 2 squares chocolate with
cream. Cook and stir until thickened and smooth. Remove from heat.
Spread over the Cheesecake. Cover and refrigerate leftovers.