Hot Fudge Oreo Gourmet Cheesecake

Total Time: 1 hr 19 mins Preparation Time: 25 mins Cook Time: 54 mins

Ingredients

• Servings: 16
• 1 (18 ounce) package chocolate sandwich style cookies, divided (i used oreo cookies.)
• 1/4 cup butter, melted
• 3 (8 ounce) packages cream cheese, softened
• 3/4 cup sugar
• 3 eggs
• 16 ounces sour cream
• 2 tablespoons flour
• 1 teaspoon vanilla extract
• 1 (11 3/4 ounce) jar hot fudge

Recipe

• 1 crust: coarsely chop half of the cookies and set aside. (i used a food processor.).
• 2 finely crush the remaining cookies, add the butter, and mix. (i used a food processor.).
• 3 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.
• 4 bake crust at 325 degrees f for about 4 minutes to set it.
• 5 filling: in large bowl with electric mixer at medium speed, beat cream cheese a little.
• 6 add sugar and beat until creamy.
• 7 blend in eggs, sour cream, flour, and vanilla.
• 8 fold in coarsely chopped cookies by hand.
• 9 pour batter into prepared crust.
• 10 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.).
• 11 cheesecake should still jiggle in the center when taken out of oven. do not overbake.
• 12 cool at room temperature for 1 hour.
• 13 refrigerate at least 4 hours, but better to make 1 to 2 days ahead.
• 14 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.
• 15 heat hot fudge on high for 30 to 45 seconds until warm and pourable consistency.
• 16 spoon hot fudge over each slice of cheesecake.
• 17 for a change, substitute malted milk balls or milky way bites instead of the oreo cookies in the filling.