Ingredients
Cheesecake filling
4 packages (8 oz) cream cheese
1 cup sugar
1 cup sour cream
4 eggs
7 ounces melted semi-sweet chocolate
Cheesecake Crust
25 Oreos and 10 extra or so for garnishment
4 ounces melted butter
Topping
1 can (6 oz) canned chocolate frosting or your favorite homemade one
pecan halves for garnishment
Directions
The Crust: For the crust I crushed about 25 Oreo cookies and mixed with about 1/2 stick of melted margarine and pressed into a large spring-form pan. You could also use a 13X9 pan if you want. I also opened up enough Oreos to stand up along the edge of the crust. I probably used close to a pack of cookies.
The Cheesecake: Beat cream cheese and sugar in large bowl with mixer until well blended. Add sour cream and mix well. Add eggs, one at a time, mixing on low until just blended. Stir the melted chocolate into the cream cheese batter and pour over Oreo crust. Bake at 350 degrees for about 55 minutes or until center is almost set. Refrigerate at least 4 hours or overnight after cooled.
Take out cheesecake a few hours before serving and pour/spread your favorite homemade or canned chocolate frosting over top. It will also cover any cracks your cheesecake will have. You can decorate the top any way you want (I used pecans).
Cheesecake filling
4 packages (8 oz) cream cheese
1 cup sugar
1 cup sour cream
4 eggs
7 ounces melted semi-sweet chocolate
Cheesecake Crust
25 Oreos and 10 extra or so for garnishment
4 ounces melted butter
Topping
1 can (6 oz) canned chocolate frosting or your favorite homemade one
pecan halves for garnishment
Directions
The Crust: For the crust I crushed about 25 Oreo cookies and mixed with about 1/2 stick of melted margarine and pressed into a large spring-form pan. You could also use a 13X9 pan if you want. I also opened up enough Oreos to stand up along the edge of the crust. I probably used close to a pack of cookies.
The Cheesecake: Beat cream cheese and sugar in large bowl with mixer until well blended. Add sour cream and mix well. Add eggs, one at a time, mixing on low until just blended. Stir the melted chocolate into the cream cheese batter and pour over Oreo crust. Bake at 350 degrees for about 55 minutes or until center is almost set. Refrigerate at least 4 hours or overnight after cooled.
Take out cheesecake a few hours before serving and pour/spread your favorite homemade or canned chocolate frosting over top. It will also cover any cracks your cheesecake will have. You can decorate the top any way you want (I used pecans).
