| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Oreo(tm) Chocolate Cookie Crumbs |
| 3/4 |
c |
Sugar, divided |
| 1/4 |
c |
Margarine, melted |
| 4 |
|
Squares semisweet chocolate, divided |
| 8 |
oz |
(one package) cream cheese, softened |
| 1 1/2 |
c |
Dairy sour cream, divided |
| 2 |
|
Eggs |
| 1 |
ts |
Vanilla extract |
| 2 |
tb |
Firmly packed light brown sugar |
INSTRUCTIONS
Preheat oven to 325 degrees F. In a medium bowl, combine the crumbs, 1/4
Cup sugar and the margarine and press the mixture frimly onto the bottom
and side of a 9 inch pie plate; set aside. In a small saucepan over low
heat, melt 3 squares of chocolate; set aside. In a medium bowl, with the
aid of an electric mixer set at medium speed, beat the cream cheese and the
remaining sugar until the mixture is creamy. Beat in 1/2 Cup of sour cream
and the eggs until the mixture is smooth. Blend in the melted chocolate
and vanilla extract; pour the filling into the prepared crust and bake the
cheesecake for 35 to 40 minutes or until the filling is slightly puffed and
the center is set. Blend the remaining sour cream and brown sugar and
spread the mixture over the cheesecake; bake for an additional 5 minutes.
Cool the cheesecake to room temperature. Melt the remaining chocolate and
drizzle it over the cheesecake; chill for at least 4 hours.
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