This recipe finds its way to CKCA via our friend Rick Lupia, who altered it from a book of cheesecake recipes called "Cheesecake Extraordinaire” by Mary Crownover (1994).
Cookie crust:
11 chocolate sandwich cookies (Oreos), crushed
3 tbsp butter, melted
In a small bowl, mix together ingredients until well combined and press mixture evenly into 9-inch springform pan.
Filling:
11 ounces cream cheese
1 cup sour cream
3/4 cup sugar
5 eggs
10 ounces milk chocolate chips (melted)
1 and 1/4 tsp vanilla extract
1/2 cup whipping cream (plus extra to whip for garnish)
3 ounces semi-sweet chocolate, grated or shaved (plus extra for garnish)
In a large bowl, combine first three ingredients. Beat with an electric mixer until smooth, then add eggs one at a time. Beat in the vanilla and melted chocolate and turn off the mixer. Stir in the grated chocolate and the whipping cream.
Pour cheesecake mixture into the springform pan. Bake at 350 for 15 minutes, then lower the temperature to 200 and bake for another 1 hour and 25 minutes, or until the center is no longer wet and shiny. Remove the cake from the oven and immediately run a knife around the edge of the pan. Turn the oven off, then return the cake to the oven for an additional two hours. Chill, uncovered, overnight.
Garnish with whipped cream and additional shaved chocolate.
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