Hot Fudge Oreo Gourmet Cheesecake

Recipe by aviva
READY IN: 1hr 19mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • CRUST: Coarsely chop half of the cookies and set aside. (I used a food processor.).
  • Finely crush the remaining cookies, add the butter, and mix. (I used a food processor.).
  • Press firmly on bottom and about 1 1/2 inches up sides of 9-inch springform pan (doesn't need to be perfect). Pan, especially a non-stick pan, does not have to be greased since there is a lot of butter in the crust.
  • Bake crust at 325 degrees F for about 4 minutes to set it.
  • FILLING: In large bowl with electric mixer at medium speed, beat cream cheese a little.
  • Add sugar and beat until creamy.
  • Blend in eggs, sour cream, flour, and vanilla.
  • Fold in coarsely chopped cookies by hand.
  • Pour batter into prepared crust.
  • Bake in 325 degree F oven for 50 to 60 minutes or until set.(I baked for 50 minutes and next time I may bake a few minutes less.).
  • Cheesecake should still jiggle in the center when taken out of oven. DO NOT OVERBAKE.
  • Cool at room temperature for 1 hour.
  • Refrigerate at least 4 hours, but better to make 1 to 2 days ahead.
  • Best way to cut a cheesecake is when it is very cold, using a hot knife(wiping in between cuts), and cutting the entire cake before removing a piece.
  • Heat hot fudge on high for 30 to 45 seconds until warm and pourable consistency.
  • Spoon hot fudge over each slice of cheesecake.
  • For a change, substitute malted milk balls or milky way bites instead of the oreo cookies in the filling.
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