Restaurant Style Chocolate Cheesecake
- 1 cup crushed oreo cookies
- 1/4 cup sugar
- 3 squares semi-sweet chocolate
- 8 oz. cream cheese
- 1/2 cup sour cream
- 2 eggs
- 1 tbsp.. vanilla
- 1/2 cup sugar
- 1 cup sour cream
- 3 tbs. brown sugar
- DDRIZZLE FOR TOPPING
- 1 square of semi-sweet chocolate
Prepare pan by wrapping foil around bottom & 1/2 way up the sides, of an 8" springform pan, to prevent leakage. Spray with pan coating. Preheat oven to 250°.
Crush cookies in food processor. Mix all ingredients & press into bottom only of spring form pan.
Melt the 3 squares of chocolate in large microwave bowl.* we used baker's chocolate.
Then add remaining filling ingredients & beat well.
Pour over crust in pan. If this is not enough, make more to achieve about 3" thichness, keeping in mind that this will rise some. I will make one soon & post more accurately.
Bake @ 250° until done: just starting to brown, but not jiggly in the middle. Must be set or the next step will cause it to fall.
Then gently spread topping over cake & return to oven for another 10 -15 minutes or until it is just starting to slightly brown. Turn off oven & leave in there for about 20 minutes or so.
Remove from oven & when cooled slightly, run knife around edge of pan to prevent cake from cracking.
When completely cool, melt 1 square of chocolate in plastic baggie. (setting baggie over top of pilot light for a few minutes will work nicely for this.) Barely snip one corner of baggie- slightly larger than a pin hole- & drizzle up & down, then side to side.
Note: This is for a small cheesecake. Double or triple for a regular size one. This can be wrapped up tightly & frozen.