Restaurant Style Chocolate Cheesecake

By á-6706

Ingredients

• CRUST
• 1 cup crushed oreo cookies
• 1/4 cup sugar
• FILLING
• 3 squares semi-sweet chocolate
• 8 oz. cream cheese
• 1/2 cup sour cream
• 2 eggs
• 1 tbsp.. vanilla
• 1/2 cup sugar
• TOPPING
• 1 cup sour cream
• 3 tbs. brown sugar
• DDRIZZLE FOR TOPPING
• 1 square of semi-sweet chocolate

Details

Servings 12

Preparation

Step 1

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°.

Crust:
Crush cookies in food processor. Mix all ingredients & press into bottom only of spring form pan.

Filling:

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.

Mix topping.

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.