Hot Fudge Oreo Gourmet Cheesecake

Ingredients

• 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

Directions

1. 1

   CRUST: Coarsely chop half of the cookies and set aside. (I used a food processor.).

2. 2

   Finely crush the remaining cookies, add the butter, and mix. (I used a food processor.).

3. 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. 4

   Bake crust at 325 degrees F for about 4 minutes to set it.

5. 5

   FILLING: In large bowl with electric mixer at medium speed, beat cream cheese a little.

6. 6

   Add sugar and beat until creamy.

7. 7

   Blend in eggs, sour cream, flour, and vanilla.

8. 8

   Fold in coarsely chopped cookies by hand.

9. 9

   Pour batter into prepared crust.

10. 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. 11

    Cheesecake should still jiggle in the center when taken out of oven. DO NOT OVERBAKE.

12. 12

    Cool at room temperature for 1 hour.

13. 13

    Refrigerate at least 4 hours, but better to make 1 to 2 days ahead.

14. 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. 15

    Heat hot fudge on high for 30 to 45 seconds until warm and pourable consistency.

16. 16

    Spoon hot fudge over each slice of cheesecake.

17. 17

    For a change, substitute malted milk balls or milky way bites instead of the oreo cookies in the filling.