Oreo Crust

• 4 Tbsp butter, melted 

• 25 Oreos

Preheat oven to 325 degrees and wrap the outside of a 9-inch springform pan with foil to prevent leaks. Crush cookies until pulverized to fine crumbs. Combine cookie crumbs and melted butter and stir until crumbs are moistened. Pour into springform pan and press evenly over the bottom and partially up the sides of the pan.

Chocolate Cheesecake

• 10 ounces dark chocolate 

• 32 ounces cream cheese, softened to room temperature 

• 1 1/3 C granulated sugar 

• 1 1/2 tsp vanilla extract

• 2/3 C sour cream, room temperature preferred

• 4 large eggs, room temperature and lightly beaten

Chop chocolate bars into small pieces and place in a medium-sized bowl. Microwave for 30 seconds, stir well. Microwave again for 15 seconds and stir again, repeat until chocolate is smooth and completely melted. Set aside to cool. In a large bowl, cream together softened cream cheese and sugar until smooth. Add sour cream and vanilla extract and beat on low-speed until combined. Add cooled chocolate (should not feel warm to the touch, but not so cool it is becoming solid). Drizzle chocolate into the batter and beat on low speed until well-combined. Add eggs, one at a time, beating until just mixed after each addition. Do not over-mix or the cheesecake may crack. Spread cheesecake batter evenly over prepared cookie crust. Place pan on cookie sheet and bake at 325 degrees for 70 to 75 minutes or until cheesecake springs back to the touch if lightly touched. Allow cheesecake to cool to room temperature, and then transfer to refrigerator and chill at least six hours. Remove from springform pan before serving. 

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