Oreo Cheesecake

 

Ingredients for crust: 

1 (14.3 oz) package of oreos - whatever flavor you like. This time I used mint. 

1 stick of unsalted butter

Ingredients for cheesecake: 

4 (8ounce) packages of cream cheese

1 cup sugar

1 cup sour cream

4 large eggs

1 tsp vanilla extract

1 cup of semi sweet chocolate chips (or 1 cup of crushed oreos)

Topping: 

6 oreos cut in half

1 jar of Hershey's ice cream hot fudge for topping

Raspberries (optional)

Mint (optional)

Whipper cream (optional)

Directions: 

1. Preheat the oven to 325. 

2. Crush your oreos in a food processor or plastic bag. Then add the meted butter.  Combine well so the butter is evenly distributed. 

3. Place your greased springform pan in a sheet tray (in case any butter leaks out). Press the crust firmly on the bottom and 1/4 way up the side. 

4. Bake the crust for 11-12 minutes. Let cool for about 30 minutes. 

5. Wrap the springform pan in foil and place in a roasting pan. 

6. To make your filling, start by creaming your cream cheese and sugar together on medium speed. Use a stand mixer with regular beater attachment here.  Cream until it changes consistency and starts to get light and airy. 

7. Lower the speed and mix in sour cream, then 1 egg at a time. Then add vanilla. Mix just until combined and turn off. 

8. Pour half the batter in the pan. Then add the chocolate chips or crushed cookies. Spread them about to make a nice thin layer. Today I used chocolate chips. Then pour the rest of your batter on top and smooth out the top. 

9. Place the roasting pan in the 325 degree oven and fill the pan 1/2 way up the cheesecake pan with warm water. 

10. Bake, untouched for 1 hour. Then turn oven off and let sit in the oven for 1 hour. 

11. Remove from the oven, carefully take the cheesecake our of the water bath and place on a cooling rack. Run a knife around the side of the pan to start to loosen the edges. Pull the foil away from the sides of the pan to help cool it faster.  

12. Let sit on counter for 30 minutes. Then transfer to refrigerator for at least 8 hours. 

13. When ready to serve, remove from the refrigerator, run a knife around the edges and then carefully remove the springform pan. Mix the hot fudge to make sure it's not hard, you want a nice easy spreadable fudge. Top the cheesecake. 

14. Place the halved oreos all around the cake. 

15. If you are adding the whipped cream, it is simple 1 cup of heavy cream mixed with 1/4 cup of confectioners sugar whipped until fluffy. 

16. Last addition to each piece is a leaf of mint and a few raspberries. 

Enjoy!