Tuesday, June 25, 2013

Hot Fudge Oreo Gourmet Cheesecake Recipe!


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


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.


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