Black and White Cheesecake

By michaelmeiner

Ingredients

• CRUST
• 12 Oreo cookies
• 2 Tablespoons butter -- melted
• FILLING
• 1/2 cup hot fudge topping
• 3 Tablespoons heavy cream
• 3 1/2 ounces white chocolate
• 2 8 ounce packages Neufchatel cheese -- at room temperature
• 1 cup sugar
• 1 Tablespoon vanilla extract
• 3 large eggs
• 1 cup sour cream

Details

Servings 1

Preparation

Step 1

Preheat oven to 350 and butter a 9 inch springform pan.

Crush the Oreos and combine with melted butter in a Ziploc bag. Squeeze to moisten the crumbs. Place crumbs in the springform pan and pat down to make a thin even crust. Bake 10 minutes. Set aside to cool.

Lower oven to 300.

For the filling, combine the fudge topping with 1 Tablespoon of the cream in a small bowl. Set aside. Melt white chocolate with remaining 2 Tablespoons of cream. Set aside to cool slightly.

In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Add sugar and vanilla and beat until smooth, about 1 minute. Beat the eggs in one at a time, beat after each one only thoroughly incorporated. On low speed, beat in the sour cream, then the white chocolate.

Stir in 1 cup of the batter into the fudge mixture. Pour remaining white batter into the pan. Drop the chocolate mixture by small spoonfuls over the batter. Swirl together with a knife. You want to keep definite streaks of dark chocolate. Bake for 1 hour and 10 minutes.

Turn off the oven and leave the cheesecake in the oven with the door closed for 1 hour and 15 minutes. Remove from the oven and let cool on wire rack to room temperature. The cheesecake will be soft. Loosen it from the sides of the pan with a knife but do not detach the sides. Refrigerate overnight.